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. Originally served as part of Edo Sushi Leftovers and New Stir Fry.
- Eggplant and Corn Sesame Stir Fry (2002-09-12)
- Broccoli-Tofu Stir Fry (2002-04-10)
- Vegetarian Stir-Fried Soba Noodles (2002-04-22)
Ingredients
- 1/2 tablespoon vegetable oil
- 2 cups onion (halved and sliced)
- 1 tablespoon ginger (minced)
- 12 baby bagged, washed and peeled carrots
- 3 ounces cremini mushrooms (sliced)
- 1 cup snow peas (rinsed and ends picked off)
- 2 cloves garlic (minced)
- 1/2 medium lemon (freshly squeezed and zested)
- 1/2 teaspoon soy sauce
Instructions
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.