Lemony Vegetable Stir Fry

We serve this stir fry as a side tonight with a sweet chicken teriyaki main course. This can easily be a vegetarian main course, perhaps with some nuts for protein, but the tart sauce may need a little sugar.

Servings and Times

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 10 minutes

Tools and Appliances

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Alternate Preparations: Eggplant and Corn Sesame Stir Fry, Broccoli-Tofu Stir Fry, Vegetarian Stir-Fried Soba Noodles


We want to get all our ingredients ready before we start to cook our stir fry. We have a bowl with our sliced onions and another with our mushrooms. We slice up our baby carrots, yielding about 1/2 cup, and put them in a bowl with the ginger. We cut our snow peas in thirds and put them in another bowl with our garlic. In a small measuring cup, we combine the ingredients for our sauce: the zest of the half of lemon, 1 tablespoon plus 1 teaspoon of lemon juice, and the soy sauce.

We heat a large frying pan with the vegetable oil over medium-high heat. When the pan is hot, we add the onions and stir for about a minute. Next we add the ginger and carrots and stir-fry for another minute. We add the mushrooms next and after about 2 minutes when the mushrooms are getting tender, we add the snow peas and garlic. After a couple of minutes all the vegetables are tender-crisp tender, and we add the lemony sauce. We stir and serve.

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