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Vibrant Spring Vegetable Stir Fry for Home Cooks

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

Ingredients
  

  • 1 cup snap peas
  • 1 cup asparagus chopped
  • 1 cup bell pepper sliced
  • 1 cup zucchini sliced
  • 1 cup carrots julienned
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Optional: sesame seeds for garnish

Method
 

  1. Prepare all vegetables by washing and cutting them as specified.
  2. Heat a large skillet or wok over medium-high heat and add sesame oil.
  3. Add minced garlic to the heated oil and sauté briefly until fragrant.
  4. Add the carrots to the skillet, stirring frequently for 2-3 minutes.
  5. Stir in the asparagus and bell peppers, cooking for another 2-3 minutes.
  6. Next, introduce the zucchini and snap peas, stirring until all vegetables are tender-crisp, about 2-3 more minutes.
  7. Pour in the soy sauce, tossing everything to coat evenly.
  8. Remove from heat and let the stir fry sit for a moment before serving.
  9. Garnish with sesame seeds if desired, then serve warm.