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Bright and Flavorful Spring Vegetable Stir Fry

Spring Vegetable Stir Fry made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups snap peas
  • 1 cup asparagus trimmed and cut into 2-inch pieces
  • 1 red bell pepper sliced
  • 1 cup baby broccoli broccolini, chopped
  • 2 carrots julienned
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • Sesame seeds for garnish

Method
 

  1. Prepare all vegetables by washing, trimming, and cutting them into uniform pieces.
  2. Heat a large skillet or wok over medium-high heat and add vegetable oil.
  3. Add the minced garlic and grated ginger to the hot oil, stirring quickly to prevent burning.
  4. Introduce the carrots and asparagus, stirring frequently for about 2-3 minutes until they start to soften.
  5. Add the snap peas, red bell pepper, and baby broccoli, continuing to stir-fry for another 2-3 minutes.
  6. Pour in the soy sauce, tossing everything to coat evenly, and cook for an additional minute.
  7. Adjust seasoning if needed, and remove from heat after the vegetables are bright and crisp.
  8. Serve immediately, garnished with sesame seeds for an extra touch.