Lemony Vegetable Stir Fry Recipe

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Lemony Vegetable Stir Fry

Krystal Jordan

By
@SkittlesofDoom

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.


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Prep:

15 Min

Cook:

10 Min

Ingredients

1
large head broccoli, cut into bite size florets, or
1
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
3/4
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

SAUCE

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

Directions Step-By-Step

1
Mix 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.
2
Heat wok or large skillet with enough oil to coat bottom, over med-high heat.
3
Throw 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.
4
Add the bell pepper and mushrooms and stir another 1-2 minutes, until just softened.
5
Add the green onion and zucchini, and continue to cook, stirring constantly until mushrooms are just browned around the edges. Turn heat down to medium.
6
Add 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