Spring Vegetable Stir-Fry

- 1 cup snap peas, trimmed - 1 cup bell peppers (red and yellow), sliced into thin strips - 1 cup asparagus, cut into 1-inch segments - 1 cup baby carrots, sliced into rounds - 1 medium zucchini, sliced into half-moons

Spring is here, and it's time to savor the flavors of fresh veggies! Try my Spring Vegetable Stir-Fry recipe, packed with colorful ingredients like snap peas, bell peppers, and asparagus, all drizzled with a savory sauce. Perfect for a quick meal or as a delightful side dish, this easy recipe will brighten your plate and your day. Click through to discover the full recipe and elevate your spring cooking with vibrant, healthy flavors!

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Ingredients

1 cup snap peas, trimmed

1 cup bell peppers (red and yellow), sliced into thin strips

1 cup asparagus, cut into 1-inch segments

1 cup baby carrots, sliced into rounds

1 medium zucchini, sliced into half-moons

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon sesame oil

1 tablespoon olive oil

1 teaspoon red chili flakes (optional, for heat)

Salt and freshly ground black pepper to taste

2 green onions, thinly sliced for garnish

A sprinkle of sesame seeds for garnish

Instructions

Prep the Vegetables: Thoroughly wash the snap peas, bell peppers, asparagus, baby carrots, and zucchini. Slice all the vegetables uniformly to ensure even cooking, keeping the baby carrots and asparagus in bite-sized pieces.

Heat the Pan: Place a large wok or skillet over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.

Add Aromatics: Introduce the minced garlic and grated ginger to the hot pan. Sauté for about 30 seconds until they become fragrant. Stir continuously to prevent burning and ensure even cooking of the aromatics.

Incorporate Harder Vegetables: Add the sliced baby carrots and asparagus first, since they require a slightly longer cooking time. Stir-fry them for about 3-4 minutes until they begin to soften.

Mix in Remaining Vegetables: Add the snap peas and bell peppers to the pan, and sauté for another 2-3 minutes, stirring frequently to maintain a consistent cook on the vegetables.

Finish with Enhanced Flavors: Introduce the zucchini, soy sauce, and sesame oil into the stir-fry. Continue to stir-fry for an additional 2 minutes or until all vegetables are tender but still retain a slight crispness.

Season to Taste: For those who enjoy a bit of heat, sprinkle in the red chili flakes. Season with salt and freshly ground black pepper according to your preference, mixing well to distribute the flavors.

Serve with Style: Remove the stir-fry from heat and transfer it to a large serving platter. Garnish generously with chopped green onions and a sprinkle of sesame seeds for added crunch and visual appeal.

Prep Time, Total Time, Servings: 10 mins | 15 mins | Serves 4

- Presentation Tips: Serve the stir-fry in a large, shallow bowl or platter to highlight the vibrant colors of the fresh vegetables. For a wholesome meal, you can complement the dish with a side of fluffy rice or quinoa. For an extra touch, drizzle a little more sesame oil over the top right before serving to enhance the flavor profile. Enjoy your colorful and nutritious stir-fry!