Spring Veggie Stir Fry (Print Version)
# Ingredients:
→ Sauce
01 -
¼ cup reduced-sodium soy sauce or tamari
02 -
2 tablespoons honey or maple syrup
03 -
2 teaspoons arrowroot starch or 1 teaspoon corn starch
04 -
1 tablespoon grated fresh ginger
05 -
1 large clove garlic, pressed or minced
06 -
½ teaspoon crushed red pepper
→ Vegetables and Cooking Oil
07 -
1 tablespoon coconut oil or cooking oil of choice
08 -
1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges
09 -
3 medium carrots, peeled and cut into very thin rounds
10 -
Pinch of salt
11 -
½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces
# Instructions:
01 -
In a liquid measuring cup, combine the soy sauce, honey, starch, ginger, garlic, and red pepper flakes. Whisk until blended and set aside.
02 -
Warm the oil over medium heat until shimmering. Add the onion and carrots with a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds, until the onions have softened, about 4 to 5 minutes. Reduce heat slightly if burning occurs.
03 -
Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 to 4 minutes.
04 -
Pour in the prepared sauce and cook, stirring constantly, until the sauce has thickened to your liking, about 20 to 60 seconds. Remove from heat and serve.
# Notes:
01 -
To create a complete meal, serve the stir-fry with brown rice, fried eggs, or crispy baked tofu.
02 -
For gluten-free preparation, use gluten-free tamari instead of soy sauce.
03 -
For a vegan dish, substitute maple syrup for honey.