Spring Vegetable Stir Fry- Made with fresh seasonal produce, this easy vegetable stir-fry recipe comes together in just 30-minutes! (plant-based + gluten-free)
Spring has officially sprung here in Georgia! With seasonal produce abound, I figured we could all use a recipe for an easy weeknight vegetable stir-fry.
You’ll find that my version includes a few spring favorites such as asparagus, radishes, and peas; but feel free to modify it with whatever you enjoy. That’s the beauty of a stir-fry. It’s easily customizable to your liking!
Spring Vegetable Stir Fry Ingredients
- Tamari– Soy sauce or coconut aminos can be used as a substitute.
- Honey– Pure maple syrup or agave nectar can be use as a substitute.
- Cornstarch– Arrowroot starch can be used as a substitute.
- Sesame Oil– Be sure to use toasted sesame oil for the best flavor.
- Fresh Garlic- Fresh garlic is best but you can use 1/2 teaspoon garlic powder if that’s all you have on hand.
- Fresh Ginger– Fresh ginger is best but you can 1/4 teaspoon ground ginger if you like.
- Extra Virgin Olive Oil– Or any neutral flavored oil you prefer.
- Shallot– Can substitute leeks or onion.
- Mushrooms– Any kind will work. Omit if you don’t like mushrooms.
- Asparagus, Radishes, and Peas– Feel free to use whatever fresh spring vegetables you prefer. Thinly sliced snap peas and carrots would be great options. Just keep in mind that you may have to cook the carrots a bit longer.
How to Make Spring Vegetable Stir Fry
- Combine ingredients for sauce. Whisk until combined.
- Sauté shallot in oil. Add mushrooms and cook until they release their liquid.
- Add the rest of the vegetables, cover and cook until tender.
- Pour in sauce and stir until vegetables are evenly coated. Cook for a few more minutes.
- Serve warm with cooked rice and protein of choice, if desired.
Serving Suggestions
This Spring Vegetable Stir Fry pairs perfectly with cooked rice and marinated tempeh or tofu. Using microwaveable rice and pre-seasoned tofu/tempeh helps the recipe stay under 30-minutes to prepare.
More Spring Recipes to Try
Spring Vegetable Stir Fry
Made with seasonal produce, this easy vegetable stir-fry recipe comes together in just 30-minutes!
Servings: 4
For the Stir Fry Sauce
- ¼ cup tamari, or soy sauce/coconut aminos
- 1 teaspoon honey, or pure maple syrup
- ½ tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- ½ teaspoon toasted sesame oil
For the Vegetable Stir Fry
- 1 tablespoon extra virgin olive oil, or preferred neutral flavored oil
- ½ cup finely chopped shallot , about 2 large shallots
- 8 ounces cremini mushrooms, stems removed and sliced
- 8 ounces asparagus, tough ends removed and chopped in 2-inch long pieces
- 1 cup sliced radishes
- 1 cup peas, fresh or frozen
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In a measuring cup or small bowl, combine all of the ingredients for the stir fry sauce. Whisk until smooth.
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In a large skillet, warm the oil over medium heat. Add the shallot and cook until translucent, about 3-4 minutes.
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To the skillet, add the mushrooms and cook until they release their liquid, about 5 minutes. Add asparagus, radishes and peas. Continue to cook just until vegetables are tender, for about 7 minutes.
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Pour in the stir fry sauce and stir until vegetables are evenly coated, cooking for a few minutes more. Serve warm with cooked rice and protein, if desired. Enjoy!
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 136kcal, Carbohydrates: 20g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 832mg, Potassium: 665mg, Fiber: 5g, Sugar: 9g, Vitamin A: 709IU, Vitamin C: 25mg, Calcium: 58mg, Iron: 3mg
