Spring Vegetable Stir-Fry

A delightful and quick stir-fry that brings together the vibrant colors and fresh flavors of spring. Featuring crisp snap peas, sweet carrots, and colorful bell peppers, all enrobed in a light soy sauce glaze. This dish is not only visually appealing but also a nutritious choice for a wholesome meal.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 tbsp vegetable oil

2 cloves garlic, minced

1 inch ginger, grated

1 cup snap peas

1 cup carrots, thinly sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 tbsp light soy sauce

1 tbsp honey

1 tsp sesame oil

2 tbsp sesame seeds

Salt and pepper to taste

Cooked rice or noodles, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.

3. Add the snap peas, carrots, and bell peppers, stir-fry for 3-4 minutes until vegetables are tender-crisp.

4. In a small bowl, mix the light soy sauce, honey, and sesame oil.

5. Pour the sauce over the cooked vegetables, stirring well to ensure even coating.

6. Sprinkle sesame seeds over the stir-fry and season with salt and pepper to taste.

7. Serve hot over cooked rice or noodles.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave on medium power for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.