Spring Vegetable Stir Fry

Spring Vegetable Stir Fry

5 from 1 vote
Course Main Course
Cuisine Asian
Servings 4 people


  • 1 tbsp olive oil
  • 1 lb asparagus trimmed and cut into bite-sized pieces
  • 2 cups sugar snap peas trimmed
  • 1 red bell pepper seeded and sliced
  • 1 yellow bell pepper seeded and sliced
  • 1 small onion sliced
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp cornstarch
  • 1/4 cup water
  • Salt and pepper to taste
  • Brown rice or quinoa for serving


  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the asparagus, sugar snap peas, red and yellow bell peppers, and onion. Stir fry for 5-7 minutes, until the vegetables are crisp-tender.
  • Add the garlic and ginger, and stir fry for another minute.
  • In a small bowl, whisk together the soy sauce, honey, cornstarch, water, salt, and pepper.
  • Pour the sauce over the vegetables and stir to coat.
  • Cook for another 2-3 minutes, until the sauce has thickened and the vegetables are coated.
  • Serve the stir fry over brown rice or quinoa.
Keyword stir fry
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