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Spring Vegetable Stir Fry - Fresh, Fast, and Full of Flavor

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon neutral oil (avocado, grapeseed, or canola)
  • 1 teaspoon toasted sesame oil
  • 2 cups sugar snap peas, strings removed
  • 1 small bunch asparagus, tough ends trimmed, cut into 1–2 inch pieces
  • 1 cup thinly sliced baby carrots (or regular carrots, on the diagonal)
  • 1 small red bell pepper, sliced into thin strips
  • 1 cup sliced mushrooms (shiitake or cremini)
  • 1 small bunch scallions, cut into 1-inch pieces (white and green parts separated)
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon fresh ginger, finely grated
  • 1 cup small broccoli florets (optional but great for texture)
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce or vegetarian “oyster” mushroom sauce (optional but recommended)
  • 1–2 teaspoons honey or maple syrup, to taste
  • 1/3 cup vegetable broth or water
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Pinch of red pepper flakes or a drizzle of chili oil (optional)
  • Sesame seeds, for garnish
  • Cooked rice or noodles, for serving

Method
 

  1. Prep everything first. Stir fries move fast. Wash, trim, and slice all vegetables. Mix the soy sauce, rice vinegar, oyster sauce (if using), honey, and broth in a small bowl.
  2. Heat your pan properly. Use a wok or large skillet over medium-high heat. When it’s hot, add the neutral oil and swirl to coat.
  3. Start with the hardier vegetables. Add carrots and broccoli. Stir fry 2–3 minutes until they start to soften but still have bite.
  4. Add quick-cooking vegetables. Toss in asparagus, mushrooms, and bell pepper. Stir fry 2 minutes, keeping everything moving so it cooks evenly.
  5. Layer in aromatics. Add the white parts of the scallions, garlic, and ginger. Stir fry 30–45 seconds until fragrant. Don’t let the garlic brown.
  6. Finish the veg. Add snap peas and the green parts of the scallions. Stir fry 1–2 minutes. Vegetables should be crisp-tender and bright.
  7. Add the sauce. Pour the sauce mixture into the pan and toss to coat. Let it bubble for 30 seconds.
  8. Thicken lightly. Stir in the cornstarch slurry. Cook 20–30 seconds more until the sauce turns glossy and clings to the vegetables. Add sesame oil and red pepper flakes or chili oil, if using.
  9. Taste and adjust. Add a splash more soy for salt, a squeeze of lemon for brightness, or a pinch more sweetener if needed.
  10. Serve. Sprinkle with sesame seeds and serve hot over rice or noodles.