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

Units Scale

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

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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