Description
A vibrant and healthy spring vegetable stir-fry packed with seasonal veggies and tossed in a light soy-ginger sauce. Perfect for a quick and nutritious meal.
Ingredients
Units
Scale
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup snap peas
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add snap peas, asparagus, carrots, and bell pepper. Stir-fry for 4-5 minutes until vegetables are just tender-crisp.
- Add green onions and stir for another minute.
- In a small bowl, mix soy sauce, rice vinegar, and sesame oil. Pour over the vegetables.
- If using cornstarch, stir in the slurry to thicken the sauce slightly.
- Season with salt and pepper to taste. Stir to coat all vegetables evenly.
- Remove from heat and garnish with sesame seeds if desired. Serve immediately.
Notes
- You can substitute or add other spring vegetables like zucchini or mushrooms.
- Serve over rice, quinoa, or noodles for a complete meal.
- Add tofu or tempeh for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg