Description

This quick spring vegetable stir fry is loaded with crisp asparagus, peas, bell peppers, and carrots in a creamy satay-inspired sauce. Perfect for a colorful, healthy weeknight dinner ready in minutes.

Ingredients

Scale

1/2 pound asparagus trimmed and cut into 2-inch pieces

1 cup snap peas trimmed

1 red bell pepper sliced

1 carrot sliced

1 cup broccoli florets

2 tablespoons vegetable oil

2 garlic cloves minced

1 tablespoon ginger minced

3 scallions sliced

14 ounces firm tofu pressed and cubed

1/4 cup soy sauce

2 tablespoons peanut butter

1 tablespoon sesame oil

1 tablespoon lime juice

1 tablespoon maple syrup

cooked jasmine rice for serving

Instructions

1. Prep and cut all vegetables and protein before heating the wok.

2. Heat a wok over high heat and add oil.

3. Add tofu and cook until golden, then remove.

4. Stir fry garlic, ginger, and scallions until fragrant.

5. Add carrots and broccoli, cook 2 minutes.

6. Add asparagus, bell pepper, and snap peas, stir fry until crisp-tender.

7. Whisk soy sauce, peanut butter, sesame oil, lime juice, and maple syrup then pour over vegetables.

8. Return tofu to wok, toss to coat and heat through.

9. Serve over jasmine rice and garnish with scallions or sesame seeds.

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

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 6
Sodium: 750
Fat: 18
Saturated Fat: 3
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 26
Fiber: 5
Protein: 14
Cholesterol: 0

Keywords: spring vegetable stir fry, easy veggie stir fry recipes, veggie rice stir fry recipes, seasonal vegetable recipes, satay vegetables, weeknight dinner, healthy stir fry, quick dinner, plant based