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Mexican Stir-Fried Vegetables

kept byDebra

1 tablespoon olive oil
2 garlic cloves, minced
1/2 small jicama, peeled, cut into 2x1/4x1/4-inch strips (2 cups)
1 small red bell pepper, cut into 2x1/4x1/4-inch strips
1 medium zucchini, cut into 2x1/4x1/4-inch strips
1 medium yellow summer squash, cut into 2x1/4x1/4-inch strips
1 fresh jalapeƱo chile, seeded, chopped
1/4 teaspoon dried oregano leaves
1/4 teaspoon cumin
1/4 to 1/2 teaspoon salt

  1. Heat oil in large skillet over medium heat until hot. Add garlic; cook and stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
  2. Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring frequently.



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