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Spring Vegetable Stir-Fry: a colorful mix of bell peppers, broccoli, carrots, and snap peas sautéed in a hot wok.

Spring Vegetable Stir-Fry

Bright, quick stir-fry of spring vegetables tossed with soy and balsamic, finished with sesame.
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Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings 2 servings
Calories 180 kcal

Equipment

  • Large Skillet
  • Knife
  • Cutting Board
  • Spatula
  • Measuring spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 3 medium carrots sliced
  • 1 cup shiitake mushrooms thinly sliced
  • 1 clove garlic minced
  • 1 cup medium asparagus trimmed and cut into 2-inch pieces
  • 1 cup green beans trimmed and cut into 2-inch pieces
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 1 tablespoon soy sauce
  • 1/2 tablespoon balsamic vinegar
  • 1 teaspoon sesame seeds

Instructions
 

Step 1

  • Heat oil in a large skillet over medium-high heat for 2 minutes, then add carrots and sauté 2–3 minutes until tender.

Step 2

  • Add mushrooms and garlic; stir-fry 2 minutes until fragrant and tender.

Step 3

  • Stir in asparagus and green beans; season with salt and pepper.

Step 4

  • Add soy sauce and balsamic vinegar; stir until evenly coated. Add 1–2 tablespoons water if you want a saucier result.

Step 5

  • Sprinkle sesame seeds on top and serve immediately with steamed rice.

Notes

Tips: Toast sesame seeds lightly for extra aroma. Adjust salt to taste, or substitute tamari for a gluten-free option. Serve with steamed rice or quinoa for a complete meal.