Lemony Vegetable Stir Fry

Lemony Vegetable Stir Fry Recipe

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Krystal Jordan


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.


★★★★★ 1 vote

15 Min
10 Min


Add to Grocery List

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

How to Make Lemony Vegetable Stir Fry


  • 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.

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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