Description
A fresh and vibrant spring vegetable stir-fry packed with seasonal veggies and bursting with flavor. Perfect for a quick, healthy, and colorful meal.
Ingredients
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- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup sugar snap peas, trimmed
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup carrots, thinly sliced
- 1 cup baby bok choy, chopped
- 1/2 cup red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger, sauté for 30 seconds until fragrant.
- Add carrots and asparagus; stir-fry for 2-3 minutes.
- Add sugar snap peas, red bell pepper, and bok choy; continue to stir-fry for another 3-4 minutes until vegetables are crisp-tender.
- Stir in soy sauce, oyster sauce (if using), and sesame oil. Toss to coat evenly.
- Season with salt and pepper to taste. Cook for an additional 1 minute.
- Remove from heat and garnish with sesame seeds if desired. Serve hot.
Notes
- Use any combination of your favorite seasonal vegetables.
- To make it vegan, skip the oyster sauce or use a vegan alternative.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg