Spring Vegetable Stir Fry

Why You’ll Love This Recipe

This stir fry is all about freshness and simplicity. It’s loaded with vibrant vegetables that stay crisp-tender, delivering both flavor and nutrition. The sauce is light yet delicious, allowing the vegetables to shine. It’s incredibly versatile, easy to customize, and comes together in minutes—perfect for busy days when you still want something wholesome and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

broccoli florets
snap peas
carrots, thinly sliced
bell peppers, sliced
asparagus, cut into pieces
green onions
garlic, minced
ginger, grated
soy sauce
sesame oil
olive oil or vegetable oil
cornstarch
water or vegetable broth
salt
black pepper

Directions

Prepare all vegetables by washing, slicing, and cutting them into evenly sized pieces for quick and even cooking.

In a small bowl, mix soy sauce, water or vegetable broth, and cornstarch to create the sauce. Set aside.

Heat oil in a large pan or wok over medium-high heat.

Add garlic and ginger, sautéing briefly until fragrant.

Add the carrots, broccoli, and asparagus first, stir-frying for a few minutes until they begin to soften.

Add the bell peppers and snap peas, continuing to stir-fry until all vegetables are crisp-tender.

Pour in the prepared sauce and toss everything together. Cook for another 1–2 minutes until the sauce thickens and coats the vegetables.

Drizzle with sesame oil, season with salt and black pepper if needed, and toss once more.

Garnish with sliced green onions and serve immediately.

Servings and timing

Servings: 3 to 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: about 25 minutes

Variations

You can add tofu, chicken, shrimp, or beef for extra protein. Swap in other seasonal vegetables like zucchini, mushrooms, or baby corn. For a spicy kick, add chili flakes or a splash of chili sauce. You can also use teriyaki sauce instead of the simple soy-based sauce for a sweeter flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to maintain texture, or microwave briefly. Avoid overcooking during reheating to keep the vegetables from becoming too soft.

FAQs

Can I use frozen vegetables?

Yes, but fresh vegetables provide better texture. If using frozen, avoid overcooking.

What oil is best for stir fry?

Use oils with a high smoke point like vegetable, canola, or peanut oil.

How do I keep vegetables crisp?

Cook over high heat and avoid overcrowding the pan.

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce or tamari.

What protein can I add?

Tofu, chicken, shrimp, or beef all work well.

Can I prepare this ahead of time?

You can chop the vegetables ahead, but cook just before serving for best results.

Why is my stir fry watery?

Too much liquid or overcrowding the pan can cause this. Cook in batches if needed.

Can I use different sauces?

Yes, try teriyaki, hoisin, or oyster sauce for variation.

How do I thicken the sauce?

Cornstarch helps thicken the sauce quickly when heated.

Is this recipe vegan?

Yes, as long as you use plant-based ingredients.

Conclusion

Spring vegetable stir fry is a quick, nutritious, and flavorful dish that celebrates fresh ingredients and simple cooking. With its crisp textures and light sauce, it’s a perfect go-to recipe for a healthy and satisfying meal any time of the year.

Spring Vegetable Stir Fry

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A colorful and crisp spring vegetable stir fry packed with fresh seasonal produce and tossed in a light savory sauce. Quick, healthy, and full of vibrant flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 3-4 servings
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian
• Diet: Vegan

Ingredients

• broccoli florets
• snap peas
• carrots, thinly sliced
• bell peppers, sliced
• asparagus, cut into pieces
• green onions
• garlic, minced
• ginger, grated
• soy sauce
• sesame oil
• olive oil or vegetable oil
• cornstarch
• water or vegetable broth
• salt
• black pepper

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Instructions

1. Wash and cut all vegetables into evenly sized pieces.
2. In a small bowl, mix soy sauce, water or vegetable broth, and cornstarch to make the sauce.
3. Heat oil in a large pan or wok over medium-high heat.
4. Sauté garlic and ginger until fragrant.
5. Add carrots, broccoli, and asparagus and stir-fry for a few minutes until slightly tender.
6. Add bell peppers and snap peas and continue stir-frying until vegetables are crisp-tender.
7. Pour in the sauce and toss to coat. Cook for 1–2 minutes until thickened.
8. Drizzle with sesame oil, season with salt and black pepper if needed, and toss again.
9. Garnish with green onions and serve immediately.

Notes

• Cook over high heat to keep vegetables crisp.
• Avoid overcrowding the pan to prevent steaming.
• Add tofu or other protein for a heartier dish.
• Use tamari for a gluten-free option.
• Store leftovers in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 180 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Protein: 5 g
• Cholesterol: 0 mg