Description
A fresh and vibrant spring vegetable stir-fry packed with seasonal veggies and a light savory sauce, perfect for a quick and healthy meal.
Ingredients
Units
Scale
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup sugar snap peas
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup baby carrots, sliced diagonally
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half moons
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- Toasted sesame seeds for garnish
- Cooked rice or noodles, for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add carrots and asparagus; cook for 2 minutes, stirring frequently.
- Add sugar snap peas, bell pepper, and zucchini; stir-fry for another 3–4 minutes until vegetables are tender-crisp.
- Add soy sauce, oyster sauce (if using), sesame oil, and crushed red pepper flakes. Stir well to combine.
- Season with salt and pepper to taste.
- Remove from heat and garnish with toasted sesame seeds.
- Serve hot over cooked rice or noodles.
Notes
- Feel free to use any spring vegetables available to you.
- For a vegan version, skip the oyster sauce.
- Add tofu or tempeh for a protein boost.
- Best served immediately for optimal texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg