Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in small bowl, combine sugar, lemon zest, lemon juice, soy sauce, water and cornstarch, and set aside. heat oil over high heat in large, non-stick skillet. add broccoli and red pepper, stir-fry for two minutes. add jicama, and continue to cook until vegetables are crisp-tender. pour liquid mixture over vegetables and cook until thickened. thoroughly coat vegetables with glaze, garnish with additional lemon zest and serve.

Target recipe: for sauce, stir together the water, dry sherry (if desired), cornstarch, soy sauce, sugar, and bouillon granules. set aside. spray an unheated wok or large skillet with nonstick coating. preheat over medium-high heat. add carrots, garlic, and gingerroot; stir-fry for 2 minutes. add broccoli; stir-fry for 3-4 minutes more or until all vegetables are crisp-tender. push vegetables from center of wok. stir sauce; add to center of wok. cook and stir until thickened and bubbly. add tofu to wok. stir to coat all with sauce. cook and stir for 2 minutes more or until heated through. serve over hot cooked brown rice. if desired, sprinkle with sesame seeds.