How To Make Spring Vegetable Stir-Fry
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 cup snap peas
- 1 cup asparagus, cut into 2-inch pieces
- 1 cup sugar snap peas
- 1 cup baby carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Sesame seeds, for garnish
Instructions
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Heat vegetable oil in a large pan or wok over medium heat. Add the onion and garlic, and sauté until fragrant and slightly softened.
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Add the bell pepper, snap peas, asparagus, sugar snap peas, and baby carrots to the pan. Stir-fry for about 5-6 minutes, until the vegetables are crisp-tender.
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In a small bowl, whisk together the soy sauce, sesame oil, honey, ginger, salt, and pepper. Pour the sauce over the vegetables and toss to coat evenly.
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Cook for an additional 2 minutes, until the sauce has thickened slightly and the vegetables are fully cooked.
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Serve the stir-fry hot, garnished with sesame seeds.
Nutrition
- Calories : 180kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 475mg
- Total Carbohydrates : 20g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 5g
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