Lemon Herb Vegetable Stir Fry Recipe
A vibrant lemon herb vegetable stir fry that’s fresh, zesty, vegan, and ridiculously easy—perfect for weeknight dinners or impressing guests.
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 tbsp fresh lemon zest
- 3 tbsp lemon juice
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup zucchini sliced
- 1 carrot julienned
- ½ cup snap peas
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh thyme leaves
- 1 tsp oregano
- Salt to taste
- Black pepper to taste
- 2 green onions chopped (for garnish)
Instructions
- Heat olive oil in wok over medium-high heat. Add garlic, cook 1 minute until fragrant.
- Add broccoli, bell pepper, zucchini, carrot, and snap peas. Stir fry 5–6 minutes until slightly tender yet crisp.
- In a small bowl, mix lemon zest, lemon juice, parsley, thyme, oregano, salt, and pepper.
- Pour mixture into wok. Toss vegetables until evenly coated and sizzling, about 3 minutes.
- Garnish with green onions. Serve immediately with rice or quinoa.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 1.1g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin C: 82%
- Vitamin A: 47%
- Iron: 12%
- Potassium: 16%
- Calcium: 6%
Notes and Tips
- Use fresh herbs for the brightest flavor.
- Add chili flakes if you want a spicy kick with your citrus.
- Pair with couscous for a Mediterranean vibe.
- Toasted nuts add crunch and extra protein.
- Don’t overcook—keep veggies crisp for maximum freshness.