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
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 SHRIMP STIR-FRY
"I got this good-for-you recipe about 10 years ago from a friend," says Caroline Elliott of Grants Pass, Oregon. The tender shrimp and crisp-tender veggies are coated with a mild, lemony sauce that makes this dish a colorful keeper.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 326 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 449mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
LEMON CHICKEN VEGETABLE STIR-FRY
Milk in a stir-fry? No suprise that this one comes from the dairy board. It's among their most requested recipes for the past 25 years, try it for yourself and see.
Provided by No-Brussel-Sprouts
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a wok or non-stick skillet over medium high heat.
- Stir-fry onions and carrots first until tender and then add garlic, ginger, hot pepper flakes and chicken and stir until chicken is browned.
- Mix flour well into cold milk and stir into hot pan.
- Add lemon zest and peppers, stir until bubbling and slightly thickened.
- Stir in soy sauce and lemon juice.
- Sprinkle with green onions.
- Serve over hot rice.
Nutrition Facts : Calories 287.3, Fat 8.5, SaturatedFat 3, Cholesterol 78.6, Sodium 648.2, Carbohydrate 20.5, Fiber 3, Sugar 5.3, Protein 32.3
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