In April, many delicious vegetables are in season, including asparagus, broccoli,
carrots, spinach, and peas. Here’s a recipe that incorporates some of these seasonal
vegetables into a tasty dish:
Ingredients:
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon ginger, grated
1 small onion, thinly sliced
1 cup asparagus, trimmed and cut into bite-sized pieces
1 cup broccoli florets
1 carrot, thinly sliced
1 cup sugar snap peas, trimmed
2 cups spinach leaves
1 bell pepper, thinly sliced (any color)
1/4 cup soy sauce (or tamari for gluten-free option)
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon cornstarch (optional, for thickening)
Cooked rice or noodles for serving
Instructions:
In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), and
cornstarch (if using). Set aside.
Heat sesame oil in a large pan or wok over medium-high heat.
Add minced garlic and grated ginger to the pan. Stir-fry for about 1 minute until fragrant.
Add sliced onion to the pan and cook for 2-3 minutes until it starts to soften.
Add asparagus, broccoli, and carrot to the pan. Stir-fry for 3-4 minutes until they are
slightly tender but still crisp.
Add sugar snap peas and bell pepper to the pan. Stir-fry for an additional 2-3 minutes.
Pour the soy sauce mixture over the vegetables in the pan. Stir well to coat all the
vegetables evenly.
Add spinach leaves to the pan and cook for 1-2 minutes until they wilt.
Once the sauce has thickened slightly and all the vegetables are cooked to your liking,
remove the pan from heat.
Serve the Spring Vegetable Stir-Fry hot over cooked rice or noodles.
This colorful and flavorful stir-fry is a perfect way to enjoy the abundance of fresh spring
vegetables available in April. Feel free to customize the recipe by adding your favorite
veggies or tofu for extra protein. Enjoy your seasonal meal!
We have all the fresh vegetables you’ll need to make this delicious
recipe.