Spring Veggie Stir-Fry

Name: Spring Veggie Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: ¼ cup reduced-sodium soy sauce or tamari (regular soy sauce is too salty!); 2 tablespoons honey or maple syrup; 2 teaspoons arrowroot starch or 1 teaspoon corn starch; 1 tablespoon grated fresh ginger; 1 large clove garlic, pressed or minced; ½ teaspoon crushed red pepper (this is spicy! Use ¼ teaspoon or omit completely if you’re sensitive to spice); 1 tablespoon coconut oil or your cooking oil of choice; 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges; 3 medium carrots, peeled and cut into very thin rounds; Pinch of salt; ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

This vibrant Spring Veggie Stir-Fry is a delightful medley of fresh vegetables that brings a burst of color and flavor to your table. Perfect for a quick weeknight dinner or a healthy meal prep option, it’s sure to satisfy even the pickiest of eaters!

10mCook

10mPrep

EasyDifficulty

0Forks

0Cooked

Ingredients

¼ cup reduced-sodium soy sauce or tamari (regular soy sauce is too salty!)
2 tablespoonshoney or maple syrup
2 teaspoonsarrowroot starch or 1 teaspoon corn starch
1 tablespoongrated fresh ginger
1large clove garlic (pressed or minced)
½ teaspoon crushed red pepper (this is spicy! Use ¼ teaspoon or omit completely if you’re sensitive to spice)
1 tablespooncoconut oil or your cooking oil of choice
1small red onion (root and tip ends removed and cut into ¼-inch thick wedges)
3medium carrots (peeled and cut into very thin rounds)
Pinchof salt
½ bunch (½ pound) thin asparagus (tough ends removed and cut into 2-inch long pieces)

Instructions

Step 0 of 7 completed

Start by prepping your ingredients: thinly slice the red onion, julienne the carrots, and trim the asparagus by snapping off the tough ends. Mince the garlic and grate the ginger.

In a small bowl, whisk together the soy sauce, honey (or maple syrup), arrowroot starch (or corn starch), minced garlic, grated ginger, and crushed red pepper. Set this sauce aside.

Heat the coconut oil in a large skillet or wok over medium-high heat. Once hot, add the sliced red onion and sauté for about 2 minutes until it starts to soften.

Add the julienned carrots and a pinch of salt to the skillet. Stir-fry for another 2 minutes until the carrots are tender-crisp.

Toss in the asparagus and continue to stir-fry for an additional 2-3 minutes until the asparagus is bright green and tender yet crisp.

Pour the prepared sauce over the veggies, stirring to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly and everything is well combined.

Remove from heat and serve hot, either on its own or over rice or noodles for a complete meal.

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Adapted from cookieandkate.com. Ingredients sourced from the original; description and instructions are original to Fork.