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Fresh Spring Vegetable Stir-Fry with Ginger Sauce

fresh spring vegetable stir-fry - featured image
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A quick, healthy, and vibrant stir-fry featuring crisp spring vegetables tossed in a zesty ginger sauce. Perfect for a light and flavorful weeknight meal.

Ingredients

Scale
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, ends trimmed
  • 1 cup baby carrots, sliced thinly on the diagonal
  • 1 cup radishes, halved or quartered if large
  • 1 small red bell pepper, thinly sliced
  • 3 green onions, sliced (white and green parts separated)
  • 2 tablespoons vegetable oil (grapeseed preferred)
  • 2 tablespoons fresh ginger, finely grated
  • 3 garlic cloves, minced
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • Optional: 1/2 teaspoon red chili flakes

Instructions

  1. Wash and trim asparagus and snap peas. Slice carrots thin on the diagonal. Halve radishes and thinly slice red bell pepper and green onions, keeping white and green parts separate.
  2. In a small bowl, whisk together grated ginger, minced garlic, soy sauce, rice vinegar, honey, toasted sesame oil, and red chili flakes (if using). Adjust sweetness or tang to taste.
  3. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering but not smoking.
  4. Add the white parts of green onions and stir-fry for about 30 seconds until fragrant.
  5. Add carrots and stir-fry for 2 minutes. Then add asparagus and bell pepper, stir-frying for another 2 minutes.
  6. Add snap peas and radishes, stir-frying gently for 1-2 minutes until veggies are crisp-tender.
  7. Pour the ginger sauce over the vegetables, tossing quickly to coat evenly. Cook for 1-2 minutes until the sauce thickens slightly.
  8. Stir in the green parts of the sliced green onions. Remove from heat immediately and serve.

Notes

Use tamari instead of soy sauce for gluten-free. Replace honey with maple syrup or agave for vegan. Add toasted cashews or sliced almonds for crunch. Avoid overcrowding the pan; cook in batches if needed. Fresh grated ginger is preferred over powdered or frozen for best flavor. Reheat leftovers gently with a splash of water or soy sauce to maintain texture and flavor.

Nutrition

Keywords: spring vegetable stir-fry, ginger sauce, healthy stir-fry, quick dinner, vegetarian, vegan option, gluten-free option

Find it online: https://wigglebite.com/fresh-spring-vegetable-stir-fry-with-ginger-sauce-easy-healthy-recipe/