Spring Vegetable Stir Fry

This gorgeous, one-pan meal features tender-crisp spring vegetables in a sublime sweet/savory glaze! Made with whatever vegetables you want and served over rice (or not), it's the ultimate main dish, side dish, or colorful addition to a party spread! Heat the oil in a large skillet or wok over medium-high heat. Add the onion, carrots and bell pepper cook for 3 to 5 minutes, until soft. Add the asparagus, zucchini, ginger, and garlic and cook for 2 to 3 more minutes, until the vegetables are fork-tender. Whisk the sauce again to make sure the corn starch is blended and add the sauce to the pan. Bring to a simmer. Cook for 1 minute, until the sauce thickens and glazes the vegetables. Season to taste with salt and black pepper and serve.

Course Main Course, Side Dish

Cuisine American, Asian

Diet Gluten Free, Dairy Free Diet, Vegetarian

Keyword stir fry,, vegetables

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 119kcal

Author Robin Miller

Ingredients

1/4 cup soy sauce or tamari sauce
2 tablespoons honey or brown sugar, or maple syrup
2 teaspoons corn starch
1/2 teaspoon crushed red pepper flakes or more/less to taste
1 tablespoon avocado oil or vegetable oil
1 small yellow or red onion sliced or chopped
2-3 carrots peeled and cut into rounds
1 bell pepper any color, seeded and cut into strips
1 bunch asparagus woody ends trimmed and spears cut into 2-inch pieces
1 zucchini or yellow squash, cut into 1 1/2-inch pieces
1 tablespoon grated fresh ginger
1-2 cloves garlic minced
Salt and freshly ground black pepper

Instructions

In a small bowl, whisk together the soy sauce, honey, corn starch, and red pepper flakes. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the onion, carrots and bell pepper cook for 3 to 5 minutes, until soft. Add the asparagus, zucchini, ginger, and garlic and cook for 2 to 3 more minutes, until the vegetables are fork-tender.
Whisk the sauce again to make sure the corn starch is blended and add the sauce to the pan. Bring to a simmer. Cook for 1 minute, until the sauce thickens and glazes the vegetables. Season to taste with salt and black pepper and serve.

Nutrition