Spring Vegetable Stir Fry with Lemon Ginger Sauce

 

Spring Vegetable Stir Fry with Lemon Ginger Sauce - We love this easy spring vegetable stir fry recipe! Serve with quinoa or rice for a delicious healthy meal!

Summary: We love this easy spring vegetable stir fry recipe! Serve with quinoa or rice for a delicious healthy meal!

Spring Vegetable Stir Fry with Lemon Ginger Sauce

Ingredients

    For the Lemon Ginger Sauce:
  • 1/2 cup low sodium vegetable broth
  • 2 tablespoons Tamari sauce (or soy sauce)
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 4 tablespoons fresh lemon juice
  • 1 teaspoon fresh grated ginger
  • 4 cloves garlic, minced
  • 2 teaspoons cornstarch
    For the Stir Fry:
  • 1 tablespoon olive oil
  • 1 large bunch of asparagus, ends trimmed, cut into 2-inch pieces
  • 2 cups sugar snap peas
  • 4 green onions, cut into 2-inch pieces
  • 1 (8 oz) can water chestnuts, drained
  • Salt and black pepper, to taste

Instructions

  1. First, make the Lemon Ginger sauce. In a small bowl, whisk together broth, Tamari , water, sesame oil, lemon juice, ginger, and garlic. Whisk in the cornstarch, making sure there are no lumps.
  2. In a large skillet or wok, heat the olive oil over high heat. Add in the asparagus, peas, green onions, and water chestnuts. Pour the sauce over the vegetables and stir fry until the vegetables are tender, but still crisp, about 5 minutes. Season with salt and black pepper, to taste. The sauce will thicken as the stir fry cools.
  3. Serve the stir fry over quinoa or rice, if desired. You can also eat the stir fry plain.

Recipe and Photo:  Two Peas and their Pod  CC / BY-NC-SA

 

 

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