Spring Veggie Stir-Fry

Name: Spring Veggie Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: ¼ cup reduced-sodium soy sauce or tamari (regular soy sauce is too salty!); 2 tbsp honey or maple syrup; 2 tsp arrowroot starch or 1 teaspoon corn starch; 1 tbsp grated fresh ginger; 1 large clove garlic, pressed or minced; ½ tsp crushed red pepper (this is spicy! Use ¼ teaspoon or omit completely if you’re sensitive to spice); 1 tbsp 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; 1 pinch salt; ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

By Cookie and Kate · Cookie and KatePublic

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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.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4

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Recipe source

This recipe was taken from Spring Veggie Stir-Fry · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

0.25 cupreduced-sodium soy sauce or tamari (regular soy sauce is too salty!)
2 tbsphoney or maple syrup
2 tsparrowroot starch or 1 teaspoon corn starch
1 tbspgrated fresh ginger
1large clove garlic, pressed or minced
0.5 tspcrushed red pepper (this is spicy! Use ¼ teaspoon or omit completely if you’re sensitive to spice)
1 tbspcoconut oil or your cooking oil of choice
1small red onion, root and tip ends removed and cut into ¼-inch thick wedges
3medium carrots, peeled and cut into very thin rounds
1 pinchsalt
½ bunch(½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

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.)
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.

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Per portion

Calories: ~68.8 kcal
Protein: ~3.1 g
Fat: ~0.1 g
Carbs: ~14.8 g
Fiber: ~0.7 g
Sodium: ~1046.9 mg

6 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

Nutrition needs links

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