Recipe for Red Pepper and Jicama

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1/2 cup	Chicken Broth
1/2 tsp	Cornstarch
1 tbl	Oil
3 x	Red Bell Peppers, in strips
2 tbl	Chopped Shallots
2 tsp	Chopped Pared Fresh Ginger
1/4 tsp	Cumin
3 x	Green Onions, cut in slivers
6 oz	Jicama, cut into slivers
1 tbl	Lemon Juice

Instructions:

Instructions: Stir together chicken broth and cornstarch in a small bowl until smooth.

Heat oil in a large skillet over medium heat. Add peppers, shallot, ginger, and cumin; cook, stirring, until peppers are slightly softened, about 8 minutes.

Stir cornstarch mixture. Add to skillet, along with green onion and jicama. Bring to a boil; cook 2 minutes or until jicama is tender but still crisp. Remove from heat. Stir in lemon juice and salt. Serve hot or warm.

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