Lemony Vegetable Stir Fry

Lemony Vegetable Stir Fry Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
10 Min

Ingredients

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  • 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

How to Make Lemony Vegetable Stir Fry

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.
  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.

Printable Recipe Card

About Lemony Vegetable Stir Fry

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




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