Jicama and Radish Salad-Martha Stewart Living
INGREDIENTS:
2 tb Vegetable oil
1/2 md Onion; cut into wedges
1 ts Gingerroot; grated
1 Garlic clove; minced
2 md Peppers, sweet, red or green
--cut into thin strips
1/2 lb Jicama; peeled, sliced, cut
--into 2 x 2 1/2-inch
--pieces
2 tb Soy sauce
1 1/2 ts Sugar, unrefined
1 tb Lemon juice
1 ts Sesame oil (optional)
2 tb Vegetable oil
1/2 md Onion; cut into wedges
1 ts Gingerroot; grated
1 Garlic clove; minced
2 md Peppers, sweet, red or green
--cut into thin strips
1/2 lb Jicama; peeled, sliced, cut
--into 2 x 2 1/2-inch
--pieces
2 tb Soy sauce
1 1/2 ts Sugar, unrefined
1 tb Lemon juice
1 ts Sesame oil (optional)
In a wok or large heavy skillet heat oil over medium heat. Add onion, gingerroot and garlic. Stir-fry for 30 seconds. Add peppers and jicama. Stir-fry over high heat 2 minuts. Ad soy sauce and sugar. Stiry-fry 1 1/2 minutes or until peppers are crisp-tender. Sprinkle with lemon juice and oil; stir and serve. Makes 6 side-dish servings.
Per serving: 79 cal, 1 g pro, 9 g carb, 5 g fat, 0 mg chol, 345 mg sod, 117 mg pot, 1 g fiber, 71% USRDA vitamin C
Per serving: 79 cal, 1 g pro, 9 g carb, 5 g fat, 0 mg chol, 345 mg sod, 117 mg pot, 1 g fiber, 71% USRDA vitamin C