Description
Experience a burst of fresh flavors with this vibrant Spring Vegetable Stir-Fry, perfect for quick weeknight meals or lively gatherings.
Ingredients
Scale
- 1 cup bell peppers (mixed colors)
- 1 cup asparagus
- 1 cup snap peas
- 1 cup carrots
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp honey or agave syrup
Instructions
- Wash and chop bell peppers into bite-sized pieces, trim asparagus, and slice carrots thinly.
- Whisk soy sauce, sesame oil, honey/agave syrup, garlic, and ginger in a bowl to make the sauce.
- Heat a large skillet or wok over medium-high heat with a splash of oil.
- Add chopped vegetables to the skillet and stir-fry for 5-7 minutes until vibrant and tender-crisp.
- Pour the sauce over the vegetables while stirring continuously. Simmer for an additional 2-3 minutes until well-coated.
- Serve warm over rice or noodles.
Notes
- Feel free to customize with your favorite seasonal vegetables or add protein like tofu or chicken for extra heartiness.
- Garnish with sesame seeds for added crunch.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 165
- Sugar: 8g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg