Spring Vegetable Stir Fry

Name: Spring Vegetable Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups sugar snap peas; 12 asparagus stalks; 2 cups radishes; 3 green onions; 8 oz tempeh; tamari; 3 TBSP tamari or coconut aminos if gluten free; 2 TBSP sesame oil; 2 TBSP rice vinegar or white wine vinegar; 1 TBSP maple syrup or honey; 1 tsp fresh grated ginger; 2 tsp tapioca flour

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
285 kcal
Course
Main Course
Cuisine
Asian

Spring Vegetable Stir Fry

Iris Warren

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A healthy and simple Spring Veggie Stir Fry for the perfect weeknight meal. Sub in your favorite veggies and rice or riced vegetables to make this dish your own.

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Ingredients

Servings

2 cups sugar snap peas
12 asparagus stalks ends trimmed and cut into 1"
2 cups radishes thinly sliced
3 green onions chopped
8 oz tempeh or your choice of protein
tamari soy sauce or coconut aminos; for marinating

simple stir fry sauce

3 TBSP tamari or coconut aminos if gluten free or soy sauce
2 TBSP sesame oil or avocado, or light olive
2 TBSP rice vinegar or white wine vinegar
1 TBSP maple syrup or honey
1 tsp fresh grated ginger
2 tsp tapioca flour

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Instructions

Add tempeh or choice of protein to shallow dish and add tamari (or coconut aminos); toss to coat and marinate for at least 30 minutes, up to 1 hour.
Heat oil in large skillet over medium-high heat. Add sugar snap peas, asparagus and radishes. Cook for 4-5 minutes, stirring frequently. Transfer vegetables to bowl or plate; set aside.
In small bowl whisk sauce ingredients; set aside.
Place marinated tempeh in heated skillet over medium heat with a little oil. Cook until edges start to carmelize, flip and cook other side an additional 3-4 minutes. Add in vegetables and sauce, stirring frequently until sauce has thickened.
Serve over your choice of grain, or even riced veggies or veggie noodles.

Nutrition Information

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Serving 1/4th Calories 285kcal (14%) Carbohydrates 24g (8%) Protein 16g (32%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 12g Sodium 177mg (7%) Fiber 5g (20%) Sugar 7g (14%)