Why You’ll Love This Recipe
Delicious Spring Vegetable Stir-Fry is a fresh, colorful dish that highlights the best of the season. Crisp-tender vegetables are quickly sautéed in a savory garlic-ginger sauce, making this a vibrant and healthy meal that comes together in minutes. It’s light, flavorful, and perfect on its own or served over rice, noodles, or quinoa.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
asparagus (trimmed and cut into bite-sized pieces)snap peas or snow peasbaby carrots (sliced on the bias)zucchinibell pepper (any color)green onions (sliced)garlic (minced)fresh ginger (grated)soy sauce (or tamari)sesame oilolive or vegetable oilcornstarch (optional for thickening)sugar or honey (optional for balance)toasted sesame seeds (for garnish)
directions
Heat oil in a large skillet or wok over medium-high heat.
Add garlic and ginger; stir-fry for 30 seconds until fragrant.
Add the carrots and cook for 2–3 minutes.
Add asparagus, snap peas, and bell pepper. Stir-fry for another 2–3 minutes.
Stir in zucchini and green onions; cook for 2 more minutes until all vegetables are crisp-tender.
In a small bowl, mix soy sauce, sesame oil, a splash of water, and sugar or honey if using.
Optional: Add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken sauce.
Pour sauce into skillet and toss to coat evenly.
Remove from heat and sprinkle with sesame seeds before serving.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 8–10 minutesTotal time: 18–20 minutes
Variations
Add tofu, shrimp, or chicken for protein.
Use mushrooms or bok choy for more variety.
Top with crushed peanuts or cashews for crunch.
Serve over rice noodles, jasmine rice, or cauliflower rice.
Spice it up with chili flakes or a drizzle of sriracha.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in a skillet or microwave until warmed through.Best enjoyed fresh to maintain vegetable texture.
FAQs
Can I use frozen vegetables?
Yes, just thaw and pat dry before stir-frying to avoid excess moisture.
What’s the best oil to use?
Use a neutral oil with a high smoke point like vegetable or avocado oil.
Can I make it ahead?
Chop vegetables ahead of time and stir-fry just before serving.
Is this dish vegan?
Yes, it’s naturally vegan and dairy-free.
Do I need a wok?
No, a large nonstick or stainless skillet works fine.
Can I add noodles?
Absolutely—stir in cooked noodles at the end to make it a complete meal.
Conclusion
Delicious Spring Vegetable Stir-Fry is a quick and healthy way to enjoy the freshness of spring produce. With its bright colors, satisfying crunch, and flavorful sauce, this dish makes it easy to eat your veggies and love every bite.
Print
Delicious Spring Vegetable Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Description
This Spring Vegetable Stir-Fry is light, vibrant, and full of tender-crisp seasonal veggies tossed in a simple garlic-soy sauce. It’s the perfect quick weeknight dinner or side dish to celebrate spring produce. Serve it over rice, noodles, or on its own!
Ingredients
1 tbsp olive oil or sesame oil
2 garlic cloves, minced
1/2 red onion, sliced
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup snap peas or snow peas
1 small zucchini, sliced into half moons
1 carrot, peeled and julienned or thinly sliced
1/2 red bell pepper, thinly sliced
2 green onions, chopped (optional)
2 tbsp soy sauce (low-sodium preferred)
1 tbsp rice vinegar or lemon juice
1 tsp honey or maple syrup
1/2 tsp grated fresh ginger (optional)
Salt and pepper, to taste
Toasted sesame seeds, for garnish
Instructions
-
Heat oil:
In a large skillet or wok, heat the oil over medium-high heat. -
Sauté aromatics:
Add garlic (and ginger if using) and cook for 30 seconds until fragrant. -
Add vegetables:
Add onion, asparagus, snap peas, zucchini, carrot, and bell pepper. Stir-fry for 5–7 minutes, or until veggies are tender-crisp. -
Add sauce:
In a small bowl, mix soy sauce, rice vinegar, and honey. Pour over the veggies and toss to coat evenly. Cook for 1 more minute. -
Serve:
Remove from heat, top with sesame seeds and green onions (if using). Serve hot over rice, noodles, or enjoy as a standalone veggie dish.
Notes
-
Customize with your favorite spring veggies like baby broccoli, mushrooms, or bok choy.
-
Add tofu, shrimp, or chicken for extra protein.
-
For extra flavor, drizzle with a bit of sesame oil or sriracha before serving.
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