Why You’ll Love This Recipe

Delicious Spring Vegetable Stir-Fry is a vibrant, healthy dish packed with fresh seasonal vegetables and tossed in a flavorful garlic-ginger sauce. It’s quick to prepare, full of color and crunch, and perfect as a light main course or a side dish. This stir-fry highlights the best of spring produce, making it a go-to for weeknight dinners or meal prep.

ingredients

Delicious Spring Vegetable Stir-Fry Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

broccolisnap peasasparaguscarrotsred bell peppergreen onionsgarlicfresh gingersoy saucesesame oilcornstarchvegetable oilrice vinegarhoney or maple syrupoptional sesame seeds for garnish

directions

Wash and chop all vegetables into bite-sized pieces, keeping similar sizes for even cooking.

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, minced garlic, grated ginger, and cornstarch. Set aside.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the carrots and asparagus first, stir-frying for 2-3 minutes.

Toss in the broccoli, snap peas, and red bell pepper. Stir-fry for another 3-4 minutes until just tender but still crisp.

Add the green onions and stir briefly.

Pour the sauce over the vegetables, stirring constantly until it thickens and coats everything evenly, about 1-2 minutes.

Remove from heat and garnish with sesame seeds if desired.

Serve immediately over rice, noodles, or enjoy on its own.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes

Variations

Add tofu, chicken, or shrimp for a protein boost.

Use tamari or coconut aminos for a gluten-free version.

Incorporate other seasonal veggies like zucchini, mushrooms, or baby corn.

Spice it up with red pepper flakes or sriracha in the sauce.

Top with crushed peanuts or cashews for added crunch.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in a skillet over medium heat or microwave in short intervals until warmed through.Avoid overcooking during reheating to keep the veggies crisp.

FAQs

Can I use frozen vegetables?

Yes, but fresh spring vegetables offer better texture and flavor. If using frozen, thaw and pat dry first.

Can I make the sauce in advance?

Absolutely, the sauce can be made up to 3 days ahead and stored in the refrigerator.

Is this dish vegan?

Yes, as long as you use maple syrup instead of honey.

What type of oil is best for stir-frying?

Vegetable oil, avocado oil, or any high smoke-point oil works best.

Can I meal prep this?

Yes, it stores well and makes a great lunch paired with rice or quinoa.

How do I keep the vegetables crisp?

Cook on high heat and avoid overcrowding the pan.

What’s the best pan for stir-fry?

A wok is ideal, but a large skillet also works well.

Can I double the recipe?

Yes, just make sure to stir-fry in batches to avoid steaming the vegetables.

What’s a good low-carb base for this stir-fry?

Serve it over cauliflower rice or zucchini noodles.

Do I have to peel the asparagus?

No, just trim the woody ends.

Conclusion

Delicious Spring Vegetable Stir-Fry is a fresh, flavorful way to celebrate seasonal produce in a healthy, quick-to-make dish. Whether you keep it vegan or add your favorite protein, it’s endlessly customizable and always satisfying. Perfect for busy nights or vibrant weekend meals, this stir-fry will quickly become a springtime favorite.