Lemon Ginger Stir Fry Food

LEMON-GINGER VEGETABLE STIR FRY SAUCE

Steps:

• In sauté pan over medium-high heat, add sesame oil, soy sauce, ginger, lemon peel and hoisin sauce and heat through.
• Add asparagus, carrots, broccoli, pineapple, chili pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.
• Lower heat and stir in baby spinach and strawberries.
• Heat on low just until the spinach leaves have slightly wilted (about 2-3 minutes).
• Serve warm, over cooked quinoa.

STIR-FRIED LEMON CHICKEN

Steps:

• In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.

STIR FRY- CHICKEN WITH LEMON MUSHROOM GINGER SAUCE

Steps:

• Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
• Cut chicken into strips, sprinkle with pepper.
• Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.