Name: Spring Veggie Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: ¼ cup reduced-sodium soy sauce or tamari (regular soy sauce is too salty!); 2 tablespoons honey or maple syrup; 2 teaspoons arrowroot starch or 1 teaspoon corn starch; 1 tablespoon grated fresh ginger; 1 large clove garlic, pressed or minced; ½ teaspoon crushed red pepper (this is spicy! Use ¼ teaspoon or omit completely if you’re sensitive to spice); 1 tablespoon coconut oil or your cooking oil of choice; 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges; 3 medium carrots, peeled and cut into very thin rounds; Pinch of salt; ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

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.

20 min total 10 min prep 10 min cook 4 122 cal

Instructions

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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.)
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.
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.