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

Units Scale

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

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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.