Spring Vegetable Stir Fry
Made with seasonal produce, this easy vegetable stir-fry recipe comes together in just 30-minutes!
Servings: 4
Calories: 136kcal
Ingredients
For the Stir Fry Sauce
- ¼ cup tamari or soy sauce/coconut aminos
- 1 teaspoon honey or pure maple syrup
- ½ tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- ½ teaspoon toasted sesame oil
For the Vegetable Stir Fry
- 1 tablespoon extra virgin olive oil or preferred neutral flavored oil
- ½ cup finely chopped shallot about 2 large shallots
- 8 ounces cremini mushrooms stems removed and sliced
- 8 ounces asparagus tough ends removed and chopped in 2-inch long pieces
- 1 cup sliced radishes
- 1 cup peas fresh or frozen
Instructions
- In a measuring cup or small bowl, combine all of the ingredients for the stir fry sauce. Whisk until smooth.
- In a large skillet, warm the oil over medium heat. Add the shallot and cook until translucent, about 3-4 minutes.
- To the skillet, add the mushrooms and cook until they release their liquid, about 5 minutes. Add asparagus, radishes and peas. Continue to cook just until vegetables are tender, for about 7 minutes.
- Pour in the stir fry sauce and stir until vegetables are evenly coated, cooking for a few minutes more. Serve warm with cooked rice and protein, if desired. Enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 832mg | Potassium: 665mg | Fiber: 5g | Sugar: 9g | Vitamin A: 709IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 3mg