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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.

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

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

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