Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Spring Vegetable Stir Fry
5
from 1 vote
Print Recipe
Pin Recipe
Course
Main Course
Cuisine
Asian
Servings
4
people
Ingredients
1x
2x
3x
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
Instructions
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
Tried this recipe?
Let us know
how it was!