lemony vegetable stir-fry

Name: Lemony Vegetable Stir-Fry
Prep time: 15 min
Cook time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: ## SAUCE; 3 tablespoon(s) soy sauce; 2 teaspoon(s) cornstarch; - zest from half lemon; 2 tablespoon(s) lemon juice; 2 tablespoon(s) sugar; 4 clove(s) garlic, minced or 1 small shallot; 1 teaspoon(s) ginger, minced; ¼ teaspoon(s) crushed red pepper; ¼ teaspoon(s) ground white pepper; ## STIR-FRY; 2-3 tablespoon(s) olive oil or peanut oil; 1 large head broccoli, cut into bite size florets or 1 (10-12 oz) bag frozen broccoli florets; 1 large carrot (or 2 medium) sliced thin at an angle; ½ large bell pepper, julienned; 6 ounce(s) mushrooms, sliced; 1 bunch(es) green onions, chopped into 2-inch bits; 1 small zucchini, cut in half lengthwise then sliced 1/4 inch thick

(3 RATINGS)

581 Pinches 7 Photos

K J

A place in, WA

Updated on May 13, 2019

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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Lemony Vegetable Stir-Fry served over white rice.

Blue Ribbon Recipe

Bursting with fresh lemon flavor, we really loved this vegetable stir-fry. Filled with zucchini, bell pepper, mushrooms, carrots, and broccoli, it's just as good (and easy) as picking up take out. There's definitely a kick of spice in the sauce thanks to red pepper flakes. If you don't like heat, just cut that back a bit. Serve over a bed of rice for a quick and tasty meal.

— The Test Kitchen

prep time 15 Min

cook time 10 Min

method Stir-Fry

yield 2 serving(s)

Ingredients

SAUCE
3 tablespoons soy sauce
2 teaspoons cornstarch
- zest from half lemon
2 tablespoons lemon juice
2 tablespoons sugar
4 cloves garlic, minced or 1 small shallot
1 teaspoon ginger, minced
¼ teaspoon crushed red pepper
¼ teaspoon ground white pepper
STIR-FRY
2-3 tablespoons olive oil or peanut oil
1 large head broccoli, cut into bite size florets or 1 (10-12 oz) bag frozen broccoli florets
1 large carrot (or 2 medium) sliced thin at an angle
½ large bell pepper, julienned
6 ounces mushrooms, sliced
1 bunch green onions, chopped into 2-inch bits
1 small zucchini, cut in half lengthwise then sliced 1/4 inch thick

How To Make lemony vegetable stir-fry

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.

Step 2

Heat wok or large skillet, with enough oil to coat bottom, over med-high heat.
Step 3

Throw broccoli and carrots into the skillet (I say this because it will probably spit at you). Cook stirring constantly for about 1 minute.
Step 4

Add the bell pepper and mushrooms. Stir another 1-2 minutes, until just softened.
Step 5

Add the green onion and zucchini. Continue to cook, stirring constantly, until mushrooms are just browned around the edges. Turn heat down to medium.
Step 6

Add the sauce and cook, stirring for about 2 minutes, until thickened. Serve immediately.
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