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Spring Vegetable Stir-Fry Recipe

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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.

Ingredients

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For the Stir-Fry:

  • 1 tablespoon vegetable oil or sesame oil

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated (optional)

  • 1/2 red bell pepper, sliced

  • 1 small carrot, peeled and thinly sliced

  • 1 cup asparagus, trimmed and cut into 2-inch pieces

  • 1 cup sugar snap peas or snow peas

  • 1 cup baby spinach or arugula

  • 2 green onions, sliced

For the Sauce:

  • 2 tablespoons soy sauce (low-sodium if preferred)

  • 1 teaspoon rice vinegar or lemon juice

  • 1 teaspoon sesame oil

  • 1/2 teaspoon honey or maple syrup (optional)

  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening, optional)

Optional toppings:

  • Toasted sesame seeds

  • Crushed peanuts or cashews

  • Chili flakes or a drizzle of chili oil

Instructions

  1. 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.

  2. 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.

  3. Cook the veggies: Add bell pepper, carrots, and asparagus. Stir-fry for 3–4 minutes. Add snap peas and cook for another 2 minutes.

  4. Add greens: Toss in spinach and green onions. Stir-fry until wilted, about 1 minute.

  5. Add sauce: Pour in the sauce and stir everything to coat. Let it cook for another minute until sauce slightly thickens (if using cornstarch).

  6. Serve: Remove from heat and top with sesame seeds or nuts. Serve warm over rice or noodles.

Notes

  • Mix and match with whatever spring veggies you have on hand.

  • Add tofu, shrimp, or chicken for extra protein.

  • If using harder veggies like broccoli or cauliflower, blanch them first for quicker cooking.

  • Keeps well in the fridge for up to 3 days – great for meal prep.

 

Find it online: https://ukfinda.com/spring-vegetable-stir-fry-recipe/