Spring Vegetable Stir-Fry
This bright and crisp Spring Vegetable Stir-Fry brings together asparagus, green beans, carrots, shiitake mushrooms, garlic, soy sauce, and sesame seeds in a fast, flavorful skillet meal. It is fresh, colorful, and perfect as a light main with rice or as a vibrant seasonal side dish.
Equipment
- Large skillet or wok
- Cutting Board
- Chef's knife
- Wooden spoon or spatula
- Measuring spoons
Ingredients
Vegetable Stir-Fry
- 2 tablespoons olive oil or avocado oil or coconut oil
- 3 medium carrots sliced
- 1 cup shiitake mushrooms thinly sliced; cremini or oyster mushrooms may be used
- 1 clove garlic minced
- 1 cup 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 use tamari or coconut aminos if preferred
- 1/2 tablespoon balsamic vinegar or rice vinegar for a brighter finish
- 1 teaspoon sesame seeds for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat for about 2 minutes, until the oil shimmers. Add the sliced carrots and sauté, stirring often, for 2 to 3 minutes until they begin to soften.
- Add the sliced shiitake mushrooms and minced garlic. Stir-fry for another 2 minutes, tossing frequently, until the mushrooms begin to brown at the edges and the garlic smells fragrant.
- Stir in the asparagus and green beans. Season with salt and black pepper, then continue tossing for 2 to 3 minutes until the asparagus turns bright green and the green beans are crisp-tender.
- Pour in the soy sauce and balsamic vinegar. Toss everything well to coat the vegetables evenly. For a looser glaze, add 1 to 2 tablespoons of water and stir until lightly saucy.
- Taste and adjust the seasoning as needed. Sprinkle sesame seeds over the top and serve immediately over steamed rice, quinoa, soba noodles, or as a fresh side dish.
Notes
Use a very hot skillet to sear the vegetables quickly and avoid steaming them. Cut the vegetables into similar-sized pieces so they cook evenly. If the mushrooms release too much liquid, raise the heat slightly and spread them out to help the moisture evaporate. For extra flavor, toast the sesame seeds in a dry pan for about 30 seconds before sprinkling them over the finished stir-fry. To make this recipe gluten-free, replace soy sauce with tamari or certified gluten-free soy sauce. For extra protein, add cubed tofu or thinly sliced chicken.