Lemony Vegetable Stir Fry Recipe

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Lemony Vegetable Stir Fry

Krystal Jordan


I've never made stir-fry before tonight. I wanted something that would go with steak and rice and be able to hold its own. This came out so good even my picky eating housemate had seconds.

★★★★★ 1 vote
15 Min
10 Min


large head broccoli, cut into bite size florets, or
bag frozen broccoli florets
1 bunch
green onions, chopped into 2 inch bits
1 small
zucchini, cut in half lengthwise then sliced 1/4 inch thick
of 8oz package of sliced mushrooms
1/2 large
bell pepper, julienned
1 large
carrot (or 2 medium) sliced thin at an angle
2-3 Tbsp
olive oil or peanut oil


3 Tbsp
soy sauce
2 tsp
corn starch
2 Tbsp
lemon juice
zest from half lemon
1/8 c
4 clove
minced garlic
1/4 tsp
crushed red pepper


1Mix the sauce ingredients together (I did so in a measuring cup for easy pouring) set aside. Place each veggie in its own bowl for easy access.
2Heat wok or large skillet with enough oil to coat bottom, over med-high heat.
3Throw broccoli and carrots into skillet (I say this because it will probably spit at you). Cook stirring constantly for about 1 minute. Add the bell pepper and mushrooms and stir another 1-2 minutes, until just softened.
4Add the bell pepper and mushrooms and stir another 1-2 minutes, until just softened.
5Add the green onion and zucchini, and continue to cook, stirring constantly until mushrooms are just browned around the edges. Turn heat down to medium.
6Add the sauce and cook, stirring for about 2 minutes, until thickened. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy