Lemony Vegetable Stir Fry
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- 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.