Stir Fry with Spring Vegetables

This simple stir fry with spring vegetables is a perfect side dish or served over rice on its own. It’s colorful, delicious and healthy!

I love all the veggies that are in season in the spring. I recently served this with my balsamic glazed pork tenderloin and not only was it beautiful, but it was so good too. I

f you want a vegetarian meal, this is so good just served over some jasmine or basmati rice. If you are serving over rice, I recommend adding 1-2 T of water to make it a bit more saucy. Also, you can use different vegetables if you don’t like some of the ones I use in this recipe.

You’ll need:

• 2 T olive oil
• 3 medium carrots, sliced
• 1/2 red onion, sliced
• 1 c bella or shitake mushrooms
• 1 c asparagus, ends trimmed, then cut into 2 in pieces
• 1 clove garlic, minced
• 1 red pepper, sliced into strips
• 1/4 t salt and pepper
• 1 T soy sauce
• 1 T balsamic vinegar
• 1 t sesame seeds

Slice the carrots, asparagus, onion and red pepper.

Heat the oil in a large skillet or wok on medium high heat for about 2 minutes until the oil sizzles.

Add carrots to the oil and saute for 2-3 minutes. Next, add the onions, mushrooms and garlic and stir fry for another 2 minutes until fragrant and tender. Stir in asparagus, peppers and green beans and saute for another 2 minutes. Season with salt and pepper, then add the soy sauce and balsamic vinegar. Stir well until combined.

If you are going to serve these over rice, this is where you would add 2 T of water to make a little more of a sauce. Top with sesame seeds.

Here they are served with pork tenderloin. So beautiful!

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Stir Fry with Spring Vegetables

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Ingredients

• 2 T olive oil
• 3 medium carrots, sliced
• 1/2 red onion, sliced
• 1 c bella or shitake mushrooms
• 1 c asparagus, ends trimmed, then cut into 2 in pieces
• 1 clove garlic, minced
• 1 red pepper, sliced into strips
• 1/4 t salt and pepper
• 1 T soy sauce
• 1 T balsamic vinegar
• 1 t sesame seeds

Instructions

1

Slice the carrots, asparagus, onion and red pepper.

2

Heat the oil in a large skillet or wok on medium high heat for about 2 minutes until the oil sizzles.

3

Add carrots to the oil and saute for 2-3 minutes.

4

Next, add the onions, mushrooms and garlic and stir fry for another 2 minutes until fragrant and tender.

5

Stir in asparagus, peppers and green beans and saute for another 2 minutes.

6

Season with salt and pepper, then add the soy sauce and balsamic vinegar.

7

Stir well until combined.

8

If you are going to serve these over rice, this is where you would add 2 T of water to make a little more of a sauce.

9

Top with sesame seeds.