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To truly appreciate the Springtime Veggie Symphony Stir-Fry, it’s essential to understand the ingredients that make this dish so special. Each vegetable plays a crucial role, not only in flavor but also in nutrition.

Spring Vegetable Stir-Fry

Celebrate spring with a vibrant and nutritious Springtime Veggie Symphony Stir-Fry. This colorful dish showcases fresh seasonal vegetables like snap peas, asparagus, and bell peppers, creating a feast for the senses. Packed with vitamins and antioxidants, each bite is not only delicious but also promotes health. Perfect for quick meals or making ahead, this stir-fry is a delightful way to enjoy the flavors of the season while embracing plant-based cooking.
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Ingredients
  

1 cup snap peas, trimmed

1 cup asparagus, cut into 2-inch pieces

1 cup bell peppers, sliced (mix of red and yellow)

1 cup baby bok choy, quartered

1 cup carrots, julienned

1 small zucchini, sliced into half moons

2 tablespoons olive oil (or sesame oil for a richer flavor)

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (or a vegan alternative)

1 teaspoon sesame seeds (optional, for garnish)

Fresh cilantro or green onions, for garnish

Instructions
 

Prep Your Veggies: Wash and prepare all the vegetables as indicated in the ingredients list. This will make the stir-frying process seamless.

    Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat until shimmering. If using sesame oil, combine it with a neutral oil to prevent burning.

      Sauté Aromatics: Add the minced garlic and ginger to the hot oil, stirring quickly to avoid burning. Sauté for about 30 seconds or until fragrant.

        Stir-fry the Veggies: Begin by adding the carrots and asparagus to the skillet. Stir-fry for about 2-3 minutes until they start to soften.

          Add Remaining Vegetables: Incorporate the bell peppers, snap peas, zucchini, and baby bok choy to the pan. Continue to stir-fry for an additional 3-4 minutes until all vegetables are tender-crisp.

            Season the Stir-Fry: Pour in the soy sauce and oyster sauce (or vegan alternative). Toss everything together, ensuring the sauce evenly coats the vegetables. Stir-fry for another minute to heat through.

              Garnish and Serve: Remove from heat and sprinkle with sesame seeds, cilantro, or chopped green onions. Serve the stir-fry hot, either on its own or over a bed of jasmine rice or quinoa for a complete meal.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings