Why You’ll Love This Recipe
Delicious Spring Vegetable Stir-Fry is a vibrant, quick-cooking dish packed with seasonal produce like asparagus, snap peas, and bell peppers. It’s a light yet satisfying meal that’s perfect for warmer weather, bursting with fresh flavors and ready in under 30 minutes. Whether served as a main dish or a colorful side, this stir-fry is healthy, versatile, and endlessly customizable.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
asparagussnap peasred bell pepperyellow bell peppercarrotsbaby bok choygreen onionsgarlicgingersoy saucesesame oilsesame seedsrice vinegarcornstarchwaterolive oiloptional: red pepper flakes or chili paste for heat
directions
Wash and chop all vegetables into bite-sized pieces, keeping similar textures together for even cooking.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and a splash of water to create the sauce. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat.
Add garlic and ginger and sauté for about 30 seconds until fragrant.
Add the firmer vegetables first (carrots, bell peppers, asparagus) and stir-fry for 3-4 minutes.
Add the softer vegetables (snap peas, bok choy, green onions) and continue to cook for another 2-3 minutes, stirring frequently.
Pour in the sauce and toss everything to coat. Let it simmer for 1-2 minutes until the sauce thickens slightly and vegetables are crisp-tender.
Remove from heat and sprinkle with sesame seeds. Add chili flakes or paste if desired.
Serve hot over rice, noodles, or on its own.
Servings and timing
This recipe serves 4 as a main or 6 as a side dish.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes
Variations
Add tofu, tempeh, or your favorite protein for a heartier dish.
Use tamari or coconut aminos for a gluten-free version.
Incorporate seasonal greens like spinach or kale near the end of cooking.
Swap in mushrooms, zucchini, or baby corn depending on what’s fresh and available.
Drizzle with hoisin or teriyaki sauce for a sweeter flavor profile.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or microwave in short intervals, stirring in between to ensure even warming.Avoid freezing, as the vegetables may lose their texture.
FAQs
Can I make this stir-fry ahead of time?
Yes, prep all your veggies and sauce in advance and cook just before serving for best texture and flavor.
What kind of oil is best for stir-frying?
High smoke point oils like olive oil, avocado oil, or grapeseed oil are great choices.
How do I keep vegetables from getting soggy?
Cook on high heat and don’t overcrowd the pan—this keeps them crisp-tender.
Can I use frozen vegetables?
Yes, but thaw and pat them dry to reduce excess moisture before cooking.
Do I have to use cornstarch in the sauce?
Cornstarch helps thicken the sauce, but you can substitute arrowroot powder or leave it out for a thinner consistency.
Is this recipe vegan?
Yes, it’s naturally vegan and plant-based.
Can I serve it cold?
It’s best served warm, but chilled leftovers can make a refreshing salad-style dish.
What should I serve this with?
Steamed rice, quinoa, rice noodles, or even lettuce wraps work beautifully.
Can I make it spicy?
Absolutely—add chili flakes, sriracha, or chili garlic paste to taste.
How do I avoid overcooking the vegetables?
Cook in stages, adding firmer veggies first and delicate ones last, and keep your pan hot.
Conclusion
Delicious Spring Vegetable Stir-Fry is the perfect go-to for a fresh, healthy, and colorful meal that celebrates the best of spring produce. It’s easy to customize, quick to prepare, and a guaranteed way to get your daily dose of veggies with tons of flavor. Make it your own and enjoy the vibrant tastes of the season in every bite.
PrintDelicious Spring Vegetable Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
A vibrant and healthy spring vegetable stir-fry packed with colorful veggies and full of flavor, perfect for a quick weeknight dinner or a light lunch.
Ingredients
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup snap peas
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, sliced
- 1 cup baby carrots, halved lengthwise
- 1 cup broccoli florets
- 2 tbsp soy sauce (low sodium preferred)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp sesame seeds (optional)
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the garlic and ginger, sauté for about 30 seconds until fragrant.
- Add the snap peas, asparagus, bell pepper, carrots, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- In a small bowl, mix soy sauce, rice vinegar, and sesame oil.
- Pour the sauce over the vegetables and stir well to coat evenly. Cook for another 1-2 minutes.
- Season with salt and pepper to taste. Sprinkle with sesame seeds if using.
- Serve hot over rice or noodles if desired.
Notes
- Feel free to swap in other seasonal vegetables like zucchini or green beans.
- For extra protein, add tofu, tempeh, or a handful of edamame.
- Use tamari instead of soy sauce for a gluten-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
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