Velveted Stir-Fry With Lemon Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
575
FAT
113%
CHOL
86%
SOD
68%

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Ingredients for 4 servings

1/4 cup fresh lemon juice

1 lb.  velveted  chicken, shrimp or scallops 

2 tsp. finely chopped garlic

1 small red bell pepper, cut in 1/4-inch strips

1/4 to 1/2 tsp. dried red chile flakes

Finely grated zest of 1 scrubbed lemon

Cooked rice or par-cooked Chinese egg noodles (see note above).

1/2 cup unsalted homemade or low-salt anned chicken stock

1/2 tsp. kosher salt

1 small leek (white and light green parts), halved lengthwise, cut crosswise into 1/8-inch slices, and rinsed well

6 oz. baby bok choy or Napa cabbage, sliced into wide ribbons (leave the small, tender bok choy leaves whole)

2 Tbs. soy sauce

3 Tbs. corn, peanut, or canola oil

1 small yellow onion, cut in half and then in thin wedges

6 oz. asparagus, trimmed and cut on an exaggerated diagonal in 1-inch lengths

2 tsp. finely chopped fresh ginger

1 Tbs. sugar

1-1/2 tsp. cornstarch dissolved in 2 Tbs. cold chicken stock or water

3 Tbs. scallion (green and white parts), cut into thin rings

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