Recipe - Jicama And Pepper Stir-Fry

2 tablespoon Vegetable oil
One half md Onion; cut into wedges
1 teaspoon Gingerroot; grated
1 Garlic clove; minced
2 md Peppers, sweet, red or green
cut into thin strips
One half pound Jicama; peeled, cut or sliced up , cut
into 2 x 2 1/2inch
pieces
2 tablespoon Soy sauce
1 One half teaspoon Sugar, unrefined
1 tablespoon Lemon juice
1 teaspoon Sesame oil (optional)

In a wok or large heavy skillet heat oil over medium heat. Add onion,
gingerroot and garlic. Stirfry for 30 seconds. Add peppers and jicama.
Stirfry over high heat 2 minuts. Ad soy sauce and sugar. Stiryfry 1 1/2
minutes or until peppers are crisptender. Sprinkle with lemon juice and
oil; stir and serve. Makes 6 sidedish 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

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini