Description
This Spring Vegetable Stir-Fry is a vibrant, plant-based meal featuring seasonal vegetables like asparagus, radishes, and peas tossed in a savory tamari-garlic-ginger sauce. Ready in just 30 minutes, it’s a healthy, gluten-free, and vegan-friendly dinner that’s perfect for busy weeknights.
Ingredients
Scale
- 1/4 cup tamari (or soy sauce/coconut aminos)
- 1 teaspoon honey (or maple syrup/agave nectar)
- 1/2 tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon extra virgin olive oil (or neutral oil)
- 1/2 cup finely chopped shallot (about 2 large shallots)
- 8 ounces cremini mushrooms, stems removed and sliced
- 8 ounces asparagus, tough ends removed and cut into 2-inch pieces
- 1 cup sliced radishes
- 1 cup peas, fresh or frozen
Instructions
- In a small bowl, whisk together tamari, honey, cornstarch, minced garlic, grated ginger, and sesame oil until smooth. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the shallots and cook until translucent, about 3–4 minutes.
- Add the sliced mushrooms and cook until they release their liquid, about 5 minutes.
- Stir in the asparagus, radishes, and peas. Cook for about 7 minutes, until vegetables are just tender.
- Pour in the prepared sauce and stir to coat all vegetables evenly. Cook for 2–3 more minutes until the sauce thickens slightly.
- Serve warm over cooked rice, quinoa, or noodles with your preferred protein such as tofu or tempeh.
Notes
- Don’t overcook the vegetables—keep them crisp-tender for the best texture.
- To make it spicier, add red pepper flakes or a drizzle of sriracha.
- Use arrowroot starch as a cornstarch substitute if needed.
- Prep vegetables and sauce ahead for a faster weeknight meal.
- Store leftovers in an airtight container for up to 3 days and reheat in a skillet.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 9 g
- Sodium: 832 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: Spring Vegetable Stir-Fry, vegan stir fry, gluten-free stir fry, healthy vegetable dinner, quick spring recipe, plant-based stir fry, 30-minute meal