You could use any number of vegetables in this stir-fry. You could substitute blanched broccoli or cauliflower or sliced fresh mushrooms or zucchini for the chayote.
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The Anaheim peppers could be sugar snap peas or frozen peas or fresh snow peas.
Lemon-Garlic Veggie Stir-Fry Recipe
Yield:
6
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
An easy veggie stir-fry recipe tossed all together in a vibrant lemon-garlic sauce. Dairy free!
Ingredients
- 1/2 cup vegetable stock or broth
- 1/4 cup fresh-squeezed lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon fish sauce
- 2 teaspoons cornstarch
- 3 tablespoon canola oil
- 1 tablespoon minced fresh ginger
- 2 large chayote, cubed
- 1 large carrot, thinly sliced
- 5 cloves garlic, minced
- 2 large Anaheim peppers, stemmed, seeded, and chopped
- Steamed brown rice, sesame seeds, and cilantro sprouts (optional), for serving
Instructions
- Make sauce. Combine stock, lemon juice, soy sauce, sherry, fish sauce, and cornstarch 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 chayote and carrots and cook until beginning to get tender and browned in a few spots. Add peppers, ginger, garlic and cook, stirring constantly, until garlic starts to brown, about 2 minutes.
- Add sauce. Give sauce a quick stir to incorporate cornstarch again then, add to pan, stir to combine. Bring sauce to a boil, then remove from heat and serve with steamed brown rice, seasme seeds, and cilantro sprouts.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 517mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 4g
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