Lemon Stir Fry Sauce Recipes

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LEMONY VEGETABLE STIR-FRY

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...

Provided by K J

Categories     Vegetables

Time 25m

Number Of Ingredients 15



Lemony Vegetable Stir-Fry image

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.

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 an 8 oz 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
zest from half lemon
2 Tbsp lemon juice
1/8 c sugar
4 clove minced garlic
1/4 tsp crushed red pepper

LEMON STIR FRY SAUCE

Make and share this Lemon Stir Fry Sauce recipe from Food.com.

Provided by CatRep2

Categories     Sauces

Time 5m

Yield 1 cup, 2-3 serving(s)

Number Of Ingredients 5



Lemon Stir Fry Sauce image

Steps:

  • Combine all in a 1-cup measuring cup.

Nutrition Facts : Calories 66.2, Fat 0.3, SaturatedFat 0.1, Sodium 596.6, Carbohydrate 15.5, Fiber 0.3, Sugar 13.6, Protein 1.7

1/4 cup lemon juice, plus
1 teaspoon lemon zest
1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sugar

LEMON CHICKEN STIR-FRY

Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?

Provided by Good Food team

Time 30m

Number Of Ingredients 10



Lemon chicken stir-fry image

Steps:

  • In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
  • Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Protein 38 grams protein, Sodium 1.25 milligram of sodium

1 tbsp honey
juice 1 lemon
250ml chicken stock
1 tbsp soy sauce
4 chicken breasts, cut into chunks
1 tbsp cornflour
1 tsp vegetable oil
2 carrots, finely sliced
1 red pepper, cut into chunks
140g sugar snap pea

LEMONY STIR FRY SAUCE

Make and share this Lemony Stir Fry Sauce recipe from Food.com.

Provided by Mudflower

Categories     Sauces

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 6



Lemony Stir Fry Sauce image

Steps:

  • Stir all ingredients together in a measuring cup (preferably with a pour spout).
  • Once you have cooked your veggies and/or chicken in a wok/skillet, add the sauce and cook on medium-high heat until thickened to your liking.

1/4 cup lemon juice
1 teaspoon lemon zest
1/4 cup chicken broth
1 tablespoon soy sauce
2 tablespoons sugar
1 teaspoon cornstarch

LEMON STIR-FRY SAUCE

This came from the back of a bag of "Bird's Eye Farm Fresh Mixtures, Asparagus Stir-Fry With Pasta" to which I added boneless chicken breasts. Nevertheless, when I looked on their site, and searched and searched, I could not find the recipe. I decided to post it as much for my future reference as well as your enjoyment. This was nice and light and a great change from the traditional teriyaki taste we have become accustomed to.

Provided by Leah K.

Categories     Sauces

Time 13m

Yield 3-4 serving(s)

Number Of Ingredients 8



Lemon Stir-fry Sauce image

Steps:

  • Dissolve cornstarch and subsequently bouillon in water and blend with remaining ingredients.
  • Add to your recipe instead of prepared stir-fry sauce.
  • Cook, stirring until thick and clear.

1 teaspoon chicken bouillon granule
2/3 cup water
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
2 -3 tablespoons lemon juice
capers (optional)
red pepper flakes (optional)

STIR FRY SAUCE

This sauce with flavours of soy, honey, garlic and ginger will become a staple with your favourite stir-fried vegetables, meat, fish and noodles. It's easy to make to add to a quick dinner

Provided by Charlotte Pike

Categories     Condiment

Time 10m

Number Of Ingredients 9



Stir fry sauce image

Steps:

  • Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
  • To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.

Nutrition Facts : Calories 61 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 2.6 milligram of sodium

75ml soy sauce
1 tbsp toasted sesame oil
1 tsp Chinese rice vinegar
3 tsp runny honey
2 garlic cloves, peeled and crushed
2 tsp finely grated ginger
pinch dried chilli flakes (optional)
1 tbsp rice bran, sunflower or vegetable oil, to cook
500g mix of stir fry vegetables, meat or fish

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