Fresh, vibrant, and full of seasonal goodness, this Spring Vegetable Stir-Fry is a light yet satisfying dish that showcases the best of spring produce. Crisp-tender vegetables are tossed in a savory sauce and cooked to perfection in just minutes—perfect for a quick lunch or healthy dinner.
Why You’ll Love This Recipe
This stir-fry is colorful, nutrient-packed, and incredibly versatile. It’s a great way to use up fresh vegetables from the market or your fridge and comes together in less than 20 minutes. With a simple, flavorful sauce and a customizable ingredient list, this recipe can be enjoyed on its own, over rice or noodles, or as a side dish. It’s vegetarian, vegan-friendly, and easily adapted to suit your tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Asparagus, trimmed and cut into pieces
- Sugar snap peas or snow peas
- Carrots, thinly sliced
- Broccoli florets
- Red bell pepper, sliced
- Green onions, chopped
- Garlic, minced
- Fresh ginger, minced
- Soy sauce
- Rice vinegar
- Sesame oil
- Olive oil or neutral oil for stir-frying
- Optional: sesame seeds, chili flakes, tofu, or cooked rice/noodles for serving
Directions
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and a pinch of chili flakes if using. Set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, stir-fry for about 30 seconds until fragrant.
- Add the carrots and broccoli first, cook for 2–3 minutes.
- Add asparagus, snap peas, and bell pepper. Stir-fry for another 3–4 minutes until vegetables are crisp-tender.
- Pour in the sauce and toss to coat all the vegetables evenly.
- Cook for 1–2 more minutes, then remove from heat.
- Garnish with green onions and sesame seeds before serving.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 8–10 minutes
Total time: 18–20 minutes
Variations
- Add protein: Stir in tofu, tempeh, shrimp, or sliced chicken for a heartier version.
- Sweet and spicy: Add a splash of maple syrup or honey and a little sriracha to the sauce.
- Noodle version: Serve over soba, rice noodles, or lo mein.
- Nutty twist: Top with chopped peanuts or cashews for crunch.
- Lemon zest: Add a bit of fresh lemon zest or juice for a springy citrus kick.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat for 2–3 minutes or microwave in 30-second intervals, stirring in between.
This dish is not ideal for freezing, as the vegetables can lose their texture.
FAQs
What vegetables are best for a spring stir-fry?
Asparagus, snap peas, carrots, broccoli, and bell peppers are great spring choices, but feel free to add what’s fresh and available.
Can I use frozen vegetables?
Yes, but fresh will give the best texture. If using frozen, thaw and drain them well before stir-frying.
How do I keep vegetables crisp in a stir-fry?
Cook them quickly over high heat and don’t overcrowd the pan—this helps preserve texture.
Is this stir-fry gluten-free?
It can be—just use gluten-free soy sauce or tamari.
Can I make this dish ahead of time?
You can prep the veggies and sauce ahead, but for best texture, stir-fry right before serving.
What can I serve this with?
Rice, quinoa, noodles, or even as a side to grilled meats or tofu.
Can I make this dish spicy?
Yes, add red pepper flakes, sriracha, or chili oil to the sauce for heat.
Do I need a wok to make this?
No, a large skillet works just fine. Just make sure it gets hot enough.
Can I add leafy greens like spinach?
Yes, stir in spinach or baby kale at the end—they’ll wilt quickly and add a nice boost of nutrition.
How long does the sauce keep?
The stir-fry sauce can be made ahead and stored in the fridge for up to 5 days.
Conclusion
This Spring Vegetable Stir-Fry is a celebration of fresh produce, offering a quick, wholesome, and colorful way to enjoy seasonal veggies. With its crisp textures and flavorful sauce, it’s an easy, delicious option for busy nights or lazy weekends. Serve it your way, and enjoy a dish that’s as nutritious as it is tasty.
PrintSpring Vegetable Stir-Fry Recipe
This Spring Vegetable Stir-Fry is a fast, fresh, and colorful dish loaded with seasonal veggies like asparagus, snap peas, carrots, and baby spinach. Tossed in a light soy garlic sauce and ready in under 20 minutes, it’s perfect as a side or a light main dish served over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2–3 servings 1x
- Category: Side Dish, Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
For the Stir-Fry:
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1 tablespoon vegetable oil or sesame oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated (optional)
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1/2 red bell pepper, sliced
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1 small carrot, peeled and thinly sliced
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1 cup asparagus, trimmed and cut into 2-inch pieces
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1 cup sugar snap peas or snow peas
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1 cup baby spinach or arugula
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2 green onions, sliced
For the Sauce:
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2 tablespoons soy sauce (low-sodium if preferred)
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1 teaspoon rice vinegar or lemon juice
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1 teaspoon sesame oil
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1/2 teaspoon honey or maple syrup (optional)
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1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening, optional)
Optional toppings:
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Toasted sesame seeds
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Crushed peanuts or cashews
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Chili flakes or a drizzle of chili oil
Instructions
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Make the sauce: In a small bowl, whisk together soy sauce, vinegar or lemon juice, sesame oil, and sweetener. Add the cornstarch slurry if using. Set aside.
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Heat the oil: In a large pan or wok, heat oil over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
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Cook the veggies: Add bell pepper, carrots, and asparagus. Stir-fry for 3–4 minutes. Add snap peas and cook for another 2 minutes.
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Add greens: Toss in spinach and green onions. Stir-fry until wilted, about 1 minute.
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Add sauce: Pour in the sauce and stir everything to coat. Let it cook for another minute until sauce slightly thickens (if using cornstarch).
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Serve: Remove from heat and top with sesame seeds or nuts. Serve warm over rice or noodles.
Notes
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Mix and match with whatever spring veggies you have on hand.
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Add tofu, shrimp, or chicken for extra protein.
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If using harder veggies like broccoli or cauliflower, blanch them first for quicker cooking.
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Keeps well in the fridge for up to 3 days – great for meal prep.