Lemony Vegetable Stir Fry Recipes

LEMON CHICKEN STIR FRY

Steps:

• Whisk together all ingredients for the sauce, set aside.
• Toss the chicken with the cornstarch, salt and pepper, until chicken is fully coated. Set aside.
• Heat a sauté pan over medium high heat. Add one tablespoon of oil. Cook the green beans, stirring often, until starting to blister, 3-4 minutes. Remove from pan and reserve on a plate.
• Add the second tablespoon of oil to the pan. Add the chicken, but do not overcrowd the pan. Cook in two batches if necessary. Cook chicken 3-4 minutes per side, until cooked through.
• Add the green beans back to the pan with the chicken. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until chicken and green beans are fully coated and sauce has thickened. Garnish with sesame seeds and serve over rice if desired.

LEMONY VEGETABLE STIR-FRY

Steps:

• 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 the 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. Stir another 1-2 minutes, until just softened.
• 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.
• 6. Add the sauce and cook, stirring for about 2 minutes, until thickened. Serve immediately.

LEMON-GINGER VEGETABLE STIR FRY SAUCE

Steps:

• In sauté pan over medium-high heat, add sesame oil, soy sauce, ginger, lemon peel and hoisin sauce and heat through.
• Add asparagus, carrots, broccoli, pineapple, chili pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.
• Lower heat and stir in baby spinach and strawberries.
• Heat on low just until the spinach leaves have slightly wilted (about 2-3 minutes).
• Serve warm, over cooked quinoa.

LEMON SHRIMP STIR-FRY

Steps:

• In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside., In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.

LEMON CHICKEN STIR-FRY

Steps:

• Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.