Spring Vegetable Stir-Fry

Incorporating fresh vegetables into our meals has never been more crucial. As we become increasingly aware of the relationship between diet and health, the need for vibrant, nutrient-dense foods takes center stage. Whether you are a seasoned chef or someone just starting to experiment in the kitchen, the benefits of eating fresh produce are clear: they provide essential vitamins, minerals, and antioxidants that promote overall well-being. One of the best ways to enjoy a variety of seasonal vegetables is through stir-frying—a quick, efficient, and healthy cooking technique that keeps the nutrients intact while bringing out the vibrant flavors of each ingredient.

Discover the joy of seasonal cooking with this vibrant spring veggie stir-fry recipe! Packed with fresh, nutrient-rich vegetables like sugar snap peas, broccoli, and asparagus, this dish is both delicious and easy to prepare. Stir-frying helps preserve the nutrients while enhancing natural flavors, making each bite a delightful experience. Perfect for vegetarians or anyone looking to add more greens to their diet, this stir-fry celebrates the essence of spring on your plate. Try it today for a tasty and nutritious meal!

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Ingredients

1 cup sugar snap peas, trimmed

1 cup asparagus, chopped into 2-inch pieces

1 cup baby carrots, sliced thinly

1 red bell pepper, sliced into strips

1 cup broccoli florets

1 cup green onions, chopped (white and green parts separated)

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)

Sesame seeds for garnish

Fresh cilantro leaves for garnish

Cooked quinoa or rice for serving

Instructions

Prep the Vegetables: Wash and chop all the vegetables as per the ingredient list. This makes for a quick and efficient stir-frying process.

Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil shimmering but not smoking.

Sauté Aromatics: Add the white parts of the chopped green onions, minced garlic, and grated ginger to the pan. Stir-fry for 30 seconds until fragrant.

Add Vegetables: Toss in the sugar snap peas, asparagus, baby carrots, red bell pepper, and broccoli florets. Stir-fry for 5-7 minutes until the vegetables are bright and tender-crisp.

Flavor It Up: Pour in the soy sauce, sesame oil, and rice vinegar. Mix well to ensure all the vegetables are coated in the sauce.

Thicken the Sauce: Slowly add the cornstarch slurry while continuously stirring the stir-fry. This will help thicken the sauce slightly. Cook for an additional 1-2 minutes.

Toss in Green Onions: Add the green parts of the green onions and toss for another minute.

Serve: Remove the stir-fry from heat. Serve hot over a bed of cooked quinoa or rice. Garnish with sesame seeds and fresh cilantro leaves.

Enjoy: Dig in and savor the bright flavors of spring!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4