Description
A fresh and colorful spring vegetable stir fry packed with crisp seasonal veggies, lightly sautéed in a savory garlic-soy sauce for a quick and healthy meal.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 cup snap peas
- 1 cup asparagus (cut into 2-inch pieces)
- 1 cup broccoli florets
- 1 cup carrots (thinly sliced)
- 1 red bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add carrots and broccoli first, stir-fry for 2–3 minutes.
- Add asparagus, snap peas, and bell pepper, stir-fry for another 3–4 minutes until tender-crisp.
- Stir in soy sauce, oyster sauce (if using), and sesame oil.
- Add cornstarch slurry and cook for 1–2 minutes until sauce thickens.
- Season with salt and pepper to taste.
- Garnish with sesame seeds and serve immediately.
Notes
- Use any seasonal vegetables like zucchini or green beans.
- Do not overcook to keep vegetables crisp and vibrant.
- Add tofu or chicken for extra protein.
- Serve over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian