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Spring Vegetable Stir Fry

Spring Vegetable Stir-Fry

iamwinfred
This Spring Vegetable Stir-Fry is a vibrant, restaurant-worthy dish that comes together in under 30 minutes using the freshest produce the season has to offer. Crisp asparagus, sugar snap peas, broccoli, colorful bell peppers, zucchini, and baby bok choy are tossed in a savory, glossy umami sauce made from soy sauce, oyster sauce, rice vinegar, and honey — then finished with a drizzle of toasted sesame oil for incredible depth of flavor. It's naturally vegan, endlessly customizable, and ideal for busy weeknights when you want something healthy, colorful, and genuinely delicious on the table fast.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 145 kcal

Equipment

  • Carbon steel wok or large stainless steel skillet 12-inch minimum
  • Wok spatula Or large wooden spatula
  • Chef's knife
  • Cutting board
  • Small mixing bowl For the sauce
  • Whisk or fork
  • Microplane or box grater For grating fresh ginger
  • Measuring spoons and cups
  • Serving bowl or platter

Ingredients
  

For the Stir-Fry

  • 1 tbsp sesame oil toasted sesame oil preferred
  • 1 tbsp neutral oil vegetable or avocado oil
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated; about a 1-inch knob
  • 1 cup asparagus about 100g; trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas about 100g; strings removed
  • 1 cup broccoli florets about 90g; cut into small, uniform florets
  • 1 medium red bell pepper about 150g; thinly sliced
  • 1 medium yellow bell pepper about 150g; thinly sliced
  • 1 medium zucchini about 200g; halved lengthwise and sliced into half-moons, ¼ inch thick
  • 1 cup baby bok choy about 150g; halved or quartered depending on size

For the Sauce

  • 2 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp oyster sauce use vegetarian oyster sauce to keep vegan
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup to keep vegan
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 tsp red pepper flakes optional, for heat

For Garnish

  • 2 green onions thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions
 

  • In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey, cornstarch, and water until completely smooth with no lumps. Set aside near the stove.
  • Wash and thoroughly dry all vegetables, then cut asparagus into 2-inch pieces, remove strings from snap peas, cut broccoli into small florets, slice bell peppers into thin strips, cut zucchini into half-moons, and halve or quarter the bok choy. Mince the garlic and grate the ginger.
  • Place a wok or large skillet over high heat and preheat for 2 full minutes, then add the neutral oil and swirl to coat the surface — it should shimmer almost immediately.
  • Add the minced garlic and grated ginger to the hot oil and stir constantly for 30 seconds until fragrant, being careful not to let the garlic burn.
  • Add the broccoli florets and asparagus pieces and toss and stir constantly for 2 minutes, adding a splash of water if the wok looks dry.
  • Add the sliced bell peppers and zucchini and continue to stir-fry for another 2 minutes until slightly softened but still crisp.
  • Add the sugar snap peas and baby bok choy and stir-fry for 1 to 2 minutes until bright green and crisp-tender.
  • Re-whisk the sauce to recombine the cornstarch, then pour it evenly over the vegetables and toss vigorously for 1 to 2 minutes until the sauce thickens and coats everything in a glossy finish. Add red pepper flakes now if using.
  • Remove the wok from the heat, drizzle the sesame oil over the stir-fry, and give it one final toss. Taste and adjust seasoning with extra soy sauce or rice vinegar if needed.
  • Transfer to a serving bowl, top with sliced green onions and toasted sesame seeds, and serve immediately over steamed rice or noodles.

Notes

  • Dry your vegetables completely before cooking — excess moisture causes steaming instead of searing and leads to soggy results.
  • Don't overcrowd the wok. If doubling the recipe, cook the vegetables in two separate batches to maintain proper high heat and get that light char.
  • Use the highest heat your stove allows. High heat is the key to achieving wok hei — the subtle smoky, slightly charred flavor that makes stir-fries taste restaurant-quality.
  • Make the sauce ahead. The stir-fry sauce can be whisked together and stored in a sealed jar in the refrigerator for up to 5 days. Give it a shake before using as the cornstarch settles.
  • For gluten-free: Swap soy sauce for tamari and ensure your oyster sauce is labeled gluten-free.
  • To add protein: Cook sliced chicken, beef strips, shrimp, or tofu first in the hot oiled wok, remove it, then add it back with the sauce at the end.
  • Frozen vegetables can be used in a pinch — thaw completely and pat very dry with paper towels before adding to the wok to minimize excess moisture.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of oil for best results. Freezing is not recommended as the vegetables become mushy.
  • Add sesame oil off the heat to preserve its delicate nutty aroma — cooking it directly in high heat can turn it bitter.
  • Vegetable swaps: Green beans, mushrooms, edamame, radishes, thinly sliced fennel, or artichoke hearts all work beautifully in place of or alongside the listed vegetables.

Nutrition

Serving: 1ServingCalories: 145kcalCarbohydrates: 16gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3.5gSodium: 520mgPotassium: 620mgFiber: 5gSugar: 7gVitamin A: 45IUVitamin C: 150mgCalcium: 8mgIron: 12mg
Keyword easy stir fry recipe, healthy weeknight dinner, spring vegetable stir fry, vegan stir fry, vegetable stir fry
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