lemon ginger stir fry

This is not your ordinary stir fry, but don’t let the exotic flavor fool you: It’s simple enough to serve on a weeknight.

2 Tbs. canola oil
1 medium onion, coarsely chopped
1 red bell pepper, coarsely chopped
2 Tbs. fresh ginger, minced
1 Tbs. sesame oil
1 Tbs. grated lemon rind
2 cloves garlic, minced or pressed
2 Tbs. agave nectar
3 Tbs. tamari
2 Tbs. fresh lemon juice
3 Tbs. water
3 tsp. cornstarch
2 cups zucchini, halved and sliced
1 12-oz. package of your favorite frozen stir fry veggies

Jasmine or basmati rice

1. Heat canola oil in medium saucepan. Add onion and bell pepper and cook for about 5 minutes.

2. Meanwhile, combine next nine ingredients (ginger through cornstarch) in a medium bowl. Set aside.

3. Add zucchini and frozen stir-fry veggies to saucepan. Cook for 2 minutes. Add stir fry sauce and cook for about 4 minutes. Serve with jasmine or basmati rice.

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