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Vegetable Dill Stir Fry

(1 Votes)
SERVES
6
COOK TIME
12 Min

I've shared quite a few Asian style stir-fry dishes with you, but now it's time for a crispy, fresh garden version.

What You'll Need

  • 2 tablespoons peanut oil
  • 2 green bell peppers, cut into ¼-inch strips
  • 2 red bell peppers, seeded, and cut into ¼-inch strips
  • 2 medium-sized onions, cut into ¼-inch half-moons
  • 6 stalks celery, cut into ½-inch diagonal slices
  • 1 can (15 ounces) baby corn, drained
  • 1 can (5 ounces) sliced water chestnuts, drained
  • 1/2 cup chicken stock
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt

What to Do

  1. In a large skillet, heat the oil over medium-high heat.

  2. Add the remaining ingredients and toss to coat with the oil.

  3. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are cooked.

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was very good. Great low carb meal. I loved it! You can do so much with this recipe too, I added shrimp, and some crushed red pepper. Nice and healthy!

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