Description
A vibrant and healthy stir-fry featuring fresh spring vegetables, perfect for a light and colorful meal.
Ingredients
Units
Scale
- 1 cup snap peas, trimmed
- 1 cup asparagus, chopped
- 1 cup carrots, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup yellow bell pepper, thinly sliced
- 1/2 cup onion, thinly sliced
- 2 tbsp olive oil
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tbsp ginger, grated
- 2 garlic cloves, minced
- 1 tbsp honey (optional)
- 1 tbsp sesame seeds (for garnish)
- 1/4 cup cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pan or wok over medium-high heat.
- Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Add the onion, carrots, and bell peppers to the pan, stir-fry for about 4-5 minutes until tender-crisp.
- Next, add the snap peas and asparagus, continue stir-frying for another 3-4 minutes until vegetables are cooked but still crisp.
- In a small bowl, mix soy sauce, sesame oil, and honey (if using). Pour over the vegetables and stir to combine.
- Cook for an additional 1-2 minutes to heat through and coat the vegetables in the sauce.
- Remove from heat and transfer to a serving dish.
- Garnish with sesame seeds and chopped cilantro before serving.
Notes
- Feel free to swap in any other spring vegetables like peas, zucchini, or green beans.
- For a spicier dish, add a dash of chili flakes or sriracha to the sauce.
- Serve over rice or noodles for a more substantial meal.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg