A quick and healthy vegan stir-fry featuring fresh spring vegetables coated in a bright, lemony ginger sauce.
Author:Ahazzam
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:3 servings
Category:Dinner
Method:Stir-Frying
Cuisine:Asian Inspired
Diet:Vegan
Ingredients
Scale
1 tablespoon sesame oil
1 pound mixed spring vegetables (asparagus, snap peas, baby bok choy, broccoli florets)
4 ounces shiitake mushrooms, sliced
3 cloves garlic, minced
2 tablespoons fresh ginger, grated
1/4 cup low-sodium tamari or soy sauce
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
1/4 cup vegetable broth
2 green onions, sliced for garnish
1 tablespoon sesame seeds for garnish
Instructions
Prepare the sauce: In a small bowl, whisk together the tamari, lemon juice, maple syrup, and vegetable broth. Set aside.
Heat the sesame oil in a wok or large skillet over medium-high heat until shimmering.
Add the asparagus, snap peas, and broccoli. Stir-fry for 3 minutes until they start to become bright green.
Add the shiitake mushrooms and stir-fry for 2 more minutes.
Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the clear space. Cook for 30 seconds until fragrant.
Toss the aromatics with the vegetables.
Pour the prepared sauce mixture over the vegetables. Bring the sauce to a simmer.
Stir the cornstarch slurry again and pour it into the simmering sauce while stirring constantly. Cook for 1 minute until the sauce thickens slightly and coats the vegetables.
Remove from heat immediately.
Serve hot, garnished with sliced green onions and sesame seeds.
Notes
Cut thicker vegetables, like asparagus stalks, into uniform pieces to ensure even cooking.
For crisp-tender vegetables, cook them in stages, adding the firmer ones first.
If you prefer a spicier flavor, add a pinch of red pepper flakes with the garlic and ginger.