Description
A fresh and colorful spring vegetable stir fry packed with seasonal flavors.
Ingredients
Scale
- 1 cup snap peas
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup asparagus, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 1 minute.
- Add snap peas, bell peppers, and carrots. Stir-fry for 3 minutes.
- Add asparagus and continue to stir-fry for another 3 minutes.
- Pour in soy sauce and sesame oil. Toss to coat.
- Season with salt and pepper. Serve hot.
Notes
- Use seasonal vegetables for the best flavor.
- Customize with your favorite vegetables.
- Serve over rice or noodles if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring vegetable stir fry, stir fry recipe, healthy stir fry