Description

This vibrant stir fry combines crisp spring vegetables with a simple savory sauce for a quick, healthy weeknight dinner. Bright colors and fresh flavors make it a versatile meal you can customize with proteins or grains.

Ingredients

Scale

1 cup asparagus, trimmed and sliced diagonally

2 cups sweet bell peppers, mixed colors, sliced

1 cup snap peas or sugar peas

1/2 cup baby carrots, julienned or thinly sliced

1 cup zucchini or yellow squash, sliced into half-moons

3 stalks green onions, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce or tamari

1 teaspoon sesame oil

1 tablespoon lime juice or rice vinegar

1.5 tablespoons neutral oil (canola, peanut, or avocado)

Optional: 1 cup protein (tofu cubes, tempeh, or thinly sliced chicken)

Optional: toasted sesame seeds or chopped cilantro for garnish

Instructions

1. Wash and dry all vegetables, then trim and slice them evenly.

2. Heat a wok or large skillet over medium-high heat until it begins to smoke, then add neutral oil and swirl to coat.

3. Add minced garlic and grated ginger and stir constantly for about 15 seconds until fragrant.

4. Add firmer vegetables like carrots and asparagus, stir fry for 1 to 2 minutes.

5. Add bell peppers, snap peas, and zucchini and stir fry for another 2 to 3 minutes until crisp-tender.

6. If using protein, cook it first in the wok until seared, remove and set aside, then add it back now.

7. Pour in soy sauce, sesame oil, and lime juice mixture and stir for 30 to 45 seconds to coat all ingredients.

8. If adding rice or grains, toss them in now and stir until heated through.

9. Remove from heat, garnish with sesame seeds or cilantro, and serve immediately.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: main course
Method: stir fry
Cuisine: asian

Nutrition

Serving Size: 1 serving

Keywords: spring vegetable stir fry, easy veggie stir fry, stir fried veggies, seasonal vegetable recipes, veggie rice stir fry, satay vegetables, eat more vegetables