Spring Vegetable Stir-Fry
Ingredients
- Vegetables:
- 1 bunch asparagus 1 lb, trimmed and cut into 2-inch pieces
- 2 cups snap peas or snow peas trimmed
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 medium carrots julienned
- 3 green onions cut into 1-inch pieces
- 2 tablespoons vegetable oil or sesame oil
- Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- Pinch of red pepper flakes optional
- Serving:
- Sesame seeds
- Optional: rice noodles, or quinoa
Instructions
- Prep all vegetables before cooking. Have everything cut and ready.
- Mix all sauce ingredients in small bowl. Stir until cornstarch dissolves.
- Heat wok or large skillet over high heat until very hot.
- Add vegetable oil. Swirl to coat.
- Add carrots. Stir-fry 2 minutes.
- Add asparagus and bell peppers. Stir-fry 2 to 3 minutes.
- Add snap peas and green onions. Stir-fry 1 to 2 minutes.
- Push vegetables to sides. Make well in center.
- Pour sauce into center. Let bubble 30 seconds.
- Toss everything together. Cook 1 more minute.
- Remove from heat immediately.
- Sprinkle with sesame seeds. Serve hot.
Notes
- Prep everything before starting — cooking happens fast
- Get pan very hot — high heat is essential
- Do not overcrowd pan — cook in batches if needed
- Keep vegetables moving constantly
- Add vegetables in order — hardest first, softest last
- Do not overcook — vegetables should be tender-crisp
- Serve immediately for best texture
- Fresh vegetables work better than frozen
- Can prep vegetables 4 hours ahead
- Store leftovers up to 3 days