Real Recipes From Real Home Cooks ®

lemony vegetable stir-fry

(3 ratings)
Blue Ribbon Recipe by
A place in, WA

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.

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 @kitchencrew
(3 ratings)
prep time 15 Min
cook time 10 Min
method Stir-Fry

Ingredients For lemony vegetable stir-fry

  • 1 lg
    head broccoli, cut into bite size florets, or 1 bag frozen broccoli florets
  • 1 bunch
    green onions, chopped into 2-inch bits
  • 1 sm
    zucchini, cut in half lengthwise then sliced 1/4 inch thick
  • 6 oz
    mushrooms, sliced
  • ½ lg
    bell pepper, julienned
  • 1 lg
    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
  • zest from half lemon
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
  • 4 clove
    garlic, minced or 1 small shallot
  • 1 tsp
    ginger, minced
  • ¼ tsp
    crushed red pepper
  • ¼ tsp
    ground white pepper

How To Make lemony vegetable stir-fry

  • Sauce ingredients in a bowl.
    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.
  • Oil heating in a wok.
    Heat wok or large skillet, with enough oil to coat bottom, over med-high heat.
  • Broccoli and carrots cooking in the wok.
    Throw broccoli and carrots into the skillet (I say this because it will probably spit at you). Cook stirring constantly for about 1 minute.
  • Peppers and mushrooms added to the wok.
    Add the bell pepper and mushrooms. Stir another 1-2 minutes, until just softened.
  • Remaining ingredients added to the wok.
    Add the green onion and zucchini. Continue to cook, stirring constantly, until mushrooms are just browned around the edges. Turn heat down to medium.
  • Sauce added to the wok.
    Add the sauce and cook, stirring for about 2 minutes, until thickened. Serve immediately.