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Celebrate Spring with a Vibrant Vegetable Stir Fry

Spring Vegetable Stir Fry made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup snap peas
  • 1 bell pepper sliced
  • 1 cup asparagus cut into 1-inch pieces
  • 1 cup baby bok choy chopped
  • 2 tablespoons sesame oil
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon grated ginger
  • 1 cup cooked rice or quinoa

Method
 

  1. Prepare all the vegetables by washing and chopping them into uniform pieces.
  2. Heat sesame oil in a large wok or frying pan over medium-high heat.
  3. Add minced garlic and grated ginger to the pan and sauté briefly.
  4. Introduce the snap peas and bell peppers to the pan, cooking for about 2-3 minutes.
  5. Add the asparagus and cook for another 2 minutes.
  6. Stir in the bok choy and cook until wilted, about 1-2 minutes.
  7. Pour in the soy sauce and stir to coat the vegetables evenly.
  8. Serve the stir-fry over cooked rice or quinoa, garnished with sesame seeds if desired.