Name: Spring Veggie Stir-Fry Recipe
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: ¼ cup Fusia Reduced Sodium Soy Sauce; 2 tbsp SimplyNature Organic Wildflower Honey; 2 tsp arrowroot starch; 1 tbsp fresh ginger; 1 large garlic clove; ½ tsp crushed red pepper; 1 tbsp SimplyNature Organic Coconut Oil; 1 small red onion; 3 medium carrots; pinch salt; ½ lb thin asparagus

How To Make Spring Veggie Stir-Fry

Enjoy your meals better with a heart side of stir-fry! It’s loaded with crunchy and flavorful vegetables to complete any meal.

Preparation: 10 minutes

Cooking: 10 minutes

Total: 20 minutes

Serves:

Ingredients

¼cupFusia Reduced Sodium Soy Sauce
2tbspSimplyNature Organic Wildflower Honeyor maple syrup
2tsparrowroot starchor corn starch
1tbspfresh gingergrated
1large garlic clovepressed or minced
½tspcrushed red pepper
1tbspSimplyNature Organic Coconut Oilor your cooking oil of choice
1small red onionroot and tip ends removed and cut into ¼-inch thick wedges
3medium carrotspeeled and cut into very thin rounds
pinchsalt
½lbthin asparagustough ends removed and cut into 2-inch long pieces

Instructions

In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended, then set aside.
Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt.
Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes.
Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are tender, for 3 minutes.
Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened, for 30 to 60 seconds.
Remove from heat.
Serve, and enjoy!