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Quick Spring Vegetable Stir-Fry

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A quick, healthy, and colorful stir-fry featuring crisp spring vegetables tossed in a garlicky soy-based sauce, ready in just 30 minutes.

Ingredients

Scale
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup snap peas, strings removed
  • 1 red bell pepper, thinly sliced
  • 1 small carrot, julienned
  • 2 green onions, sliced thinly
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or basil leaves (optional)

Instructions

  1. Wash and dry all vegetables thoroughly. Trim and cut asparagus into 2-inch pieces, remove strings from snap peas, thinly slice red bell pepper, julienne carrot, and slice green onions. Set aside.
  2. In a small mixing bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, minced garlic, and grated fresh ginger if using. Set aside.
  3. Heat a large skillet or wok over medium-high heat and add vegetable or canola oil. Heat until hot but not smoking.
  4. Add asparagus and carrot to the pan and stir constantly for about 3 minutes until they start to soften but remain crunchy.
  5. Add snap peas and red bell pepper, stir-fry for another 2 minutes.
  6. Add green onions and stir for 30 seconds to release aroma without wilting.
  7. Pour the sauce over the vegetables and toss quickly to coat evenly. Cook for 1-2 minutes until the sauce thickens slightly and clings to the veggies.
  8. Remove from heat, sprinkle toasted sesame seeds on top, and add fresh cilantro or basil leaves if desired.
  9. Serve immediately, ideally over steamed rice or your favorite grain.

Notes

Dry vegetables thoroughly before cooking to avoid steaming. Stir-fry in batches if pan is crowded to maintain crispness. Toast sesame seeds in a dry pan for a few minutes until fragrant for best flavor. For gluten-free, substitute soy sauce with tamari. Protein can be added by cooking tofu, tempeh, or chicken first and setting aside.

Nutrition

Keywords: spring vegetable stir-fry, quick dinner, healthy stir-fry, easy vegetable recipe, gluten-free stir-fry, vegan stir-fry, seasonal vegetables

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