Sweet and Sour Stir-Fry with Jicama
Nutrition
Calories: 197 kcalCarbohydrates: 38 gProtein: 17 gFat: 20 gSaturated Fat: 15 gSodium: 285 mgFiber: 16 gSugar: 23 gVitamin A: 308.725 IUCalcium: 106 mgIron: 17 mg
Ingredients
- 4 whole carrots diagonally sliced
- 3 stalk broccolis florets and stems separated, stems peeled and sliced into rounds
- 1 whole red bell pepper cut into 1-inch pieces
- 4 oz white mushrooms quartered
- ½ cup jicama julienned
- 1/4 cup chopped tomatoes in sauce
- 2 tbsp Chinese black mushrooms or balsamic vinegar
- 2 tbsp light brown sugar
- ¼ teaspoon dried red pepper flake
- 1 pinch salt to taste
- ¾ cup vegetable stock
- 2 tbsp roasted peanut oil
- 1 tbsp chopped garlic
- 2 teaspoons ginger root
- 1 bunch scallion including the firm greens, chopped
- 2 tsp cornstarch
- 3 tbsp chopped cilantro
Instructions
- Parboil the carrots and broccoli stems in salted water for 3 minutes. Rinse and set aside.
- Mix the tomatoes, vinegar, sugar, pepper flakes, 1/2 teaspoon salt, and 1/2 cup of the stock in a bowl.
- Heat the wok, add the oil, and when it's hot, stir-fry the garlic, ginger, scallions, and bell peppers for 1 minute. Add the remaining vegetables, stir-fry for 3 minutes and add the sauce.
- Cover and simmer for 3 minutes or until the vegetables are hot. Mix the cornstarch with the remaining stock and add to the vegetables along with the cilantro. Cook for 1 minute, then serve.