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–+ servings
Colorful spring vegetable stir-fry with fresh ingredients in a skillet
Serine Milo

Spring Vegetable Stir-Fry

A vibrant and healthy stir-fry featuring seasonal spring vegetables, quick to prepare and bursting with fresh flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil or sesame oil for a nutty flavor
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup snap peas, ends trimmed
  • 1 cup bell peppers, sliced (any color)
  • 1 cup carrots, julienned
  • 1 small zucchini, sliced
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 3 tablespoons soy sauce (use tamari for a gluten-free option)
  • 1 tablespoon honey or maple syrup (optional)
  • to taste Sesame seeds for garnish (optional)
  • to taste Fresh cilantro for garnish (optional)

Method
 

Cooking Instructions
  1. Heat a large skillet or wok over medium-high heat and add the olive oil. You want it hot but not smoking.
  2. Toss in the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
  3. Add the julienned carrots and asparagus first. Stir-fry for about 2-3 minutes.
  4. Next, add the snap peas and bell peppers. Stir for another 2-3 minutes.
  5. Finally, add in the sliced zucchini and cook for another 1-2 minutes.
  6. Pour in the soy sauce (and honey or maple syrup if using). Toss everything and cook for an additional minute.
  7. Remove from heat and garnish with sesame seeds and fresh cilantro.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1.5gSodium: 600mgFiber: 5gSugar: 5g

Notes

This dish can be served over jasmine rice or quinoa, in a wrap with hummus, or alongside grilled chicken. For a more filling option, add a protein like tofu or shrimp.

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