Spring Vegetable Stir-Fry

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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Spring is a time of renewal and freshness, and what better way to celebrate it than with a vibrant Spring Vegetable Stir-Fry? This recipe is quick, colorful, and brimming with seasonal veggies that will brighten up any table.

Ingredients for Spring Vegetable Stir-Fry

Vegetable oil is the base for stir-frying, providing a neutral taste and high smoke point. Garlic and ginger infuse the dish with their characteristic warmth and spice, setting the stage for a flavor-packed meal. Snap peas add crunch and a hint of sweetness, while carrots contribute a vibrant color and slight earthiness. Red and yellow bell peppers not only make the dish visually appealing but also add a juicy sweetness. The light soy sauce is the salty umami backbone of the sauce, balanced by the sweetness of honey. Sesame oil gives a nutty aroma that ties everything together. Sesame seeds add texture and a toasty note, while salt and pepper bring everything into balance.

Tips & Tricks

  • Prepare all your ingredients before you start cooking. Stir-frying happens quickly, and you’ll want everything ready to go.
  • If you like a bit of heat, consider adding a dash of red pepper flakes or a sliced chili pepper to the garlic and ginger.

Serving Suggestions

This dish pairs wonderfully with steamed jasmine rice or soba noodles. For an extra layer of texture, sprinkle some chopped roasted peanuts or cashews on top before serving. A side of pickled cucumbers can add a refreshing contrast.

Frequently Asked Questions

Can I use different vegetables?
Absolutely! This recipe is flexible. Try broccoli, bok choy, or even zucchini.
Is there a substitute for sesame oil?
If you don’t have sesame oil, you can use a touch of olive oil, but you’ll miss out on the nutty flavor.

Spring Vegetable Stir-Fry Recipe Walkthrough

Start by heating your vegetable oil in a large skillet or wok over medium-high heat. You want it sizzling hot but not smoking. Once the oil is ready, toss in the minced garlic and grated ginger. Sauté these for about 30 seconds until they're fragrant. This is your flavor base, so keep it moving to avoid burning.

Next, add your snap peas, carrots, and bell peppers. Stir-fry these for about 3 to 4 minutes. You’re aiming for tender-crisp veggies, which means they should soften slightly but still have a nice crunch.

While the veggies are cooking, mix up the sauce. In a small bowl, combine the light soy sauce, honey, and sesame oil. Once your veggies are ready, pour this sauce over them. Stir everything well to ensure an even coating. Let it cook for another minute to let the flavors meld.

Finish off by sprinkling the sesame seeds over the stir-fry. Season with salt and pepper as needed. Serve it hot over your choice of cooked rice or noodles. Enjoy the burst of flavors and textures in every bite!

Why You'll Love This Recipe

  • Quick and easy: Perfect for a weeknight dinner or a last-minute meal.
  • Versatile: Great with either rice or noodles, and adaptable with whatever veggies you have on hand.
  • Flavorful: A delightful blend of soy sauce, honey, and sesame oil creates a savory-sweet sauce.

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

Step-by-step 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.

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