Description
Spring Vegetable Stir Fry is a vibrant, fresh, and healthy dish showcasing crisp-tender seasonal vegetables tossed in a savory sauce, perfect as a light main or side dish.
Ingredients
- 1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup sugar snap peas or snow peas, trimmed
1 cup baby carrots, thinly sliced
1 cup baby bok choy or Napa cabbage, chopped
1/2 cup bell peppers, sliced
2 tablespoons vegetable or sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1/4 teaspoon crushed red pepper flakes (optional)
Sesame seeds for garnish
Optional: sliced green onions for garnish
Instructions
In a small bowl, whisk together soy sauce, rice vinegar, honey, and red pepper flakes; set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger and sauté for 30 seconds until fragrant.
- Add the carrots and stir fry for 2-3 minutes until they start to soften.
- Add asparagus and bell peppers, stir frying for another 2 minutes.
- Toss in the sugar snap peas and bok choy, cooking for 2 more minutes until all vegetables are crisp-tender.
- Pour the sauce over the vegetables and toss well to coat, cooking for an additional 1-2 minutes.
- Remove from heat and garnish with sesame seeds and green onions if desired.
- Serve immediately over rice, noodles, or enjoy on its own.
Notes
- Add tofu, shrimp, or chicken for extra protein.
- Substitute soy sauce with coconut aminos for a soy-free option.
- Include other spring vegetables like zucchini, peas, or mushrooms.
- Use fresh herbs like cilantro or basil for added flavor.
- Add a splash of toasted sesame oil at the end for a nutty aroma.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet with a splash of water or broth to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Main or Side Dish
- Method: Stir Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
