SPRING VEGETABLE STIR-FRY
Indulge in the vibrant flavors of spring with this delightful Spring Vegetable Stir-Fry. Bursting with a colorful array of seasonal produce, including snap peas, asparagus, broccoli, bell peppers, and carrots, this dish is a celebration of freshness and vitality. The combination of crisp vegetables, aromatic garlic and ginger, and savory soy sauce and hoisin creates a symphony of flavors that will tantalize your taste buds. Whether served over steamed rice or noodles, each bite promises a deliciously satisfying experience. Garnished with sesame seeds and chopped green onions, this stir-fry not only delights the palate but also pleases the eye. Embrace the essence of spring with every mouthful of this vibrant and nutritious dish.
Ingredients:
2 cups snap peas, trimmed
1 cup asparagus, cut into 2-inch pieces
1 cup broccoli florets
1 red bell pepper, sliced
1 yelow bell pepper, sliced
1 carrot, julienned
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
Sesame seeds and chopped green onions for garnish
Instructions:
Heat vegetable oil in a large skillet or work over medium-high heat.
Add minced garlic and ginger to the skillet, sauté for 1-2 minutes until fragrant.
Add snap peas, asparagus, broccoli, bell peppers, and carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
In a small bowl, mix together soy sauce, hoisin sauce, and sesame oil.
Pour the sauce over the vegetables in the skillet. Stir well to coat evenly.
Season with salt and pepper to taste.
Serve the stir-fried vegetables over cooked rice or noodles.
Garnish with sesame seeds and chopped green onions before serving.
