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Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less.

Source: Everyday Food, January/February 2010
Total Time Prep Servings




To make this recipe as prepared on "The Martha Stewart Show," use only 1 bunch scallions.

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How would you rate this recipe?
  • above_rubies
    12 JAN, 2010
    This looks so good! I wish I could make it but I have a flat top electric stove. :( I told my husband I would like a gas stove when this one quits and he said we have no gas hookup. So I guess I'm out of luck.
    • lana4aimee
      17 OCT, 2018
      I was in a 5-star restaurant with this meal...I totally enjoyed it!
  • deecop
    29 APR, 2011
    @above_ rubies: I have an electric stove with two burners that work (occasionally) on high; when you turn them down to simmer they just go off. All you need to make this dish is a surface that will stay on high and a large skillet, preferably a non-stick one. Stir-fry is just quick cooking on high heat, stirring constantly. Don't give up so easily! Just be sure to do your prep ahead of time, so everything's ready when you need it (mis-en-place). Hope this helps. A sister & mother of 2 chefs.
  • RhondaHodgson
    5 MAR, 2010
    I thought this would be bland, as well. Far from it! Quick, easy, attractive and very flavorful :)
  • synthesizeddays
    16 FEB, 2010
    I thought this would be a bit bland since there wasn't really a sauce and I didn't want to add soy sauce. I was pleasantly surprised though, it was a really satisfying dish. The lemon added great flavor to the scallions and the garlic wasn't overpowering. I suggest adding thin wheat noodles to the wok for the last 30 seconds and serving.

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