Description
This Delicious Spring Vegetable Stir-Fry Recipe is a vibrant and healthy dish packed with fresh seasonal vegetables, quickly cooked in a savory soy-garlic sauce—perfect as a side or light vegetarian main course.
Ingredients
Units
Scale
- 1 tbsp sesame oil (or vegetable oil)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup snap peas
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup (optional)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)
- Sesame seeds and green onions for garnish (optional)
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Add carrots and asparagus; cook for 2 minutes.
- Add snap peas, bell pepper, and zucchini; stir-fry for another 3–4 minutes until crisp-tender.
- In a small bowl, mix soy sauce, rice vinegar, and honey (if using). Add cornstarch slurry if desired.
- Pour sauce into the pan and toss to coat all vegetables evenly. Cook for another 1–2 minutes until sauce slightly thickens.
- Remove from heat and garnish with sesame seeds and green onions. Serve hot over rice or noodles if desired.
Notes
- Swap in any seasonal vegetables like broccoli, mushrooms, or green beans.
- Add tofu or shrimp for protein.
- Best served immediately to preserve the crisp texture of the veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg