Monday Munchies: Spring Vegetable Stir Fry

This is quite a colorful and easy to make vegetarian dish. Stir Fry’s are also great because they take anly a few minutes to make. Tip: Prepare this one last minute for the freshest combo of sweet young vegetables. – Tony

Spring Vegetable Stir Fry

  • 1 tbsp oil
  • 1 garlic clove, sliced
  • 1 in pinch ginger root, finely chopped
  • 4 oz baby carrots
  • 4 oz patty pan squash
  • 4 oz green beans, topped and tailed
  • 4 oz sugar snap peas, topped and tailed
  • 4 oz young asparagus, cut into 3 inch pieces
  • 8 scallions, trimmed and sliced down the middle
  • 4 oz cherry tomatoes

Dressing:

  • juice of 2 limes
  • 1 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil

Heat the oil in a wok or large frying pan.
Add garlic and ginger, stir-fry over med-high heat for 1 minute.
Don’t burn the garlic though!
Turn the heat to high.
Add the carrots, squash, beans, and stir-fry 3-4 min.
Add the peas, asparagus, scallions, tomatoes for 2 more min.
Add the dressing and fry 2-3 minutes more or until just crispy tender.
Serve with brown rice. 

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