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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