Jicama and Pepper Stir-Fry
- Pour cooking oil into a wok or large skillet. (Add more cooking oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion, ginger, and garlic in hot oil for 15 seconds.
- Add sweet peppers and jicama; stir-fry for 2 minutes. Sprinkle with soy sauce and sugar; stir-fry about 1-1/2 minutes more or until peppers are crisp-tender. Sprinkle with lemon juice and, if desired, toasted sesame oil; stir. Serve immediately. Makes 6 servings.
From the Test Kitchen
Prepare vegetables; cover and chill up to 4 hours.
Nutrition Facts (Jicama and Pepper Stir-Fry)
- Per serving:
- 65 kcal cal.,
- 2 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 345 mg sodium,
- 10 g carb.,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet