cookieandkate5.0
Spring Veggie Stir-Fry
This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein, like crispy baked tofu. Recipe yields 4 side servings.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
In a liquid measuring cup, combine the soy sauce, honey, starch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
2
Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every ⏱️ 30 seconds or so, until the onions have softened, about 4 to ⏱️ 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
medium carrots, peeled and cut into very thin rounds3Pinch of salt
3
Add the asparagus and cook, stirring every ⏱️ 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 to ⏱️ 4 minutes.
medium carrots, peeled and cut into very thin rounds3
4
Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 20 to ⏱️ 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.
Nutrition Facts
calories
122 calories
fat Content
3.7 g
fiber Content
3.6 g
sugar Content
13.2 g
sodium Content
753.6 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
20.7 g
saturated Fat Content
2.9 g
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