Spring Veggie Stir-Fry
Description: This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein, like crispy baked tofu. Recipe yields 4 side servings.
Ingredients
- ¼ cup reduced-sodium soy sauce or tamari (regular soy sauce is too salty!)
- 2 tablespoons honey or maple syrup
- 2 teaspoons arrowroot starch or 1 teaspoon corn starch
- 1 tablespoon grated fresh ginger
- 1 large clove garlic, pressed or minced
- ½ teaspoon crushed red pepper (this is spicy! Use ¼ teaspoon or omit completely if you’re sensitive to spice)
- 1 tablespoon coconut oil or your cooking oil of choice
- 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges
- 3 medium carrots, peeled and cut into very thin rounds
- Pinch of salt
- ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces
Instructions
- In a liquid measuring cup, combine the soy sauce, honey, starch, ginger, garlic and red pepper flakes. Whisk until blended and 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. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
- Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 to 4 minutes.
- Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 20 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.