1 Red Pepper1 Yellow Pepper 1 Green Pepper 1 small Red Onion 2 Turnips or Jicama 1 lb Smoked Ham - trim fat 1 Large Lemon 1 Stick of Butter 1/2 teaspoon chopped Garlic Salt and Pepper to taste
Julienne all vegetables to 1/4 inch thickness. Julienne ham (fat trimmed) to 1/4 inch thickness. Melt butter in a large wok or sauté pan over medium heat. Add red pepper, yellow pepper, green pepper, turnips, onion, ham and garlic. Squeeze lemon juice over mixture. Stir and toss until all vegetables are well coated with butter. Add 2 Tablespoons of water, continue stirring until all vegetables are tender. Salt and pepper to taste. Transfer to serving platter and serve with rice or pasta.
Chef Jacques Lissonnet Fine Host at the Tulsa Convention Center
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