Go Back
+ servings

Lemon Garlic Vegetable Stir Fry Recipe

Author: Kate
An easy veggie stir-fry recipe tossed all together in a vibrant lemon-garlic sauce. Dairy free!
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 156kcal

Ingredients

Instructions

  • Make sauce. Combine stock, lemon juice, soy sauce, sherry, fish sauce, cornstarch, and sugar in a small bowl. Stir to combine and set aside.
  • Stir-fry vegetables. Heat oil in a large nonstick frying pan over high heat. Once shimmering add broccoli and carrots and cook until bright in color and browned in a few spots, about a minute or two. Add peppers, garlic and ginger and cook, stirring constantly, until peppers are soft around the edges but still have crunch to them, about 2 minutes.
  • Add sauce. Give sauce a quick stir to incorporate cornstarch and sugar again then, add to pan, stir to combine. Bring sauce to a boil, cook a minute or two until slightly thickened then remove from heat and stir in basil.
  • Serve. Serve with steamed brown or white rice and top each serving with sesame seeds, microgreens (if you'd like) and more fresh basil.

Notes

  1. Prep. The cooking time goes really fast so make sure you have all the veggies, ginger, garlic, and basil prepped and ready to go before you start cooking.
  2. Doneness. Don't overcook the veggies. I like to keep them fairly crisp, so only stir fry a few minutes total. The veggies will continue to cook as you add the sauce and plate everything up. 
  3. Lemon juice. Make sure you use fresh-squeezed lemon juice. Not the stuff in the bottle or jar. 
  4. Make ahead. This is really best eaten right away. Any leftovers will keep for 3 days in the fridge and reheat until simmering on the stove or in the microwave.