Gingered Carrots And Jicama Recipe
Servings: 1
Ingredients
- 2 tsp vegetable oil
- 1 1/2 tsp chopped ginger
- 4 med carrots, cut crosswise into 1/4 inch rounds Or possibly 1 lb. baby carrots
- 1/2 lb jicama, peeled, sliced 1/4 inch thick and cut into matchstick strips
- 1/3 c. water
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp toasted sesame seeds
Directions
- Heat oil in wide frying pan over high heat. Add in ginger and cook 10 seconds.
- Add in carrots, jicama, water, sugar, salt and pepper. Bring to a boil; reduce heat, cover and simmer till carrots are tender and pan juices have evaporated, about 18-20 min. If pan appears dry before carrots are cooked, add in a few drops of water. Stir in sesame seeds before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 528g | |
| Calories 299 | |
| Calories from Fat 102 | 34% |
| Total Fat 11.67g | 15% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 745mg | 31% |
| Potassium 1043mg | 30% |
| Total Carbs 47.39g | 13% |
| Dietary Fiber 17.2g | 57% |
| Sugars 20.41g | 14% |
| Protein 4.31g | 7% |
