Spring Vegetable Stir Fry with Lemon-Ginger Sauce. It’s a wok of freedom.
It’s time for some spring green-ing. Get it? Spring. Green. Ing. ?? Sorry.
As you know, I’m big on the ol’ stir fryage. Pounds of vegetables getting jiggy in the biggest fry pan I own? Lay it on me. For the longest while, I’ve wanted to make an all-green stir fry. Because spring green vegetables are just so utterly stir fry-able, I figured now was the time to hop to it. Asparagus, sugar snap peas, broccoli, edamame, and leek compose this green only symphony. It’s the lemon-ginger sauce that really makes this whole thing come together.
This isn’t an ordinary stir fry. It’s pretty much the easiest stir fry you’ve ever fixed yer eyeballs on. Typically my stir fry sessions are a progressive add-as-I-go, where I begin by sautéing the hardiest veggies first, then add in the softer veggies that require less time to cook. This means a lot of pacing, checking for done-ness and instruction-writing. Such is not the case here and now.
When I was fixing to make this meal, I was standing in front of my wok, looking around at all my chopped greenery, scratching the hairs on my chinny chin chin, thinking to myself, “which of yous bad boys take the longest to cook?” It then dawned on me that every vegetable in the recipe requires about the same amount of time.
You mean I can throw EVERYTHING in the wok at THE SAME TIME?!! And it will just cook? No getting my ticker in a wod about which veggie takes what amount of time to sauté?? Queue the trombones and kazoos, we’re taking easy street to dinner.
Real talk: sautéing up a huge batch of vegetables is an inexpensive, healthy, and easy way to feed a crowd. The best part about stir fry is volume and variety. You can incorporate just about any vegetable, meat, and sauce to create a full-fledged thing of beauty. You can even color-code your stir fry. Green. Red. Orange. Taste the rainbow.
Stir fry. It’s a wok of freedom.
Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 3 tablespoons sesame oil
- 3 tablespoons coconut aminos or low-sodium soy sauce
- 1 tablespoon fresh grated ginger
- 1 teaspoon kosher salt or to taste
- 1 large broccoli crown chopped into florets
- ½ large leek chopped
- 1 bunch of asparagus chopped (minus the hard ends)
- 1 cup shelled edamame I used frozen
- 1 cup sugar snap peas sliced in half
- 4 cloves garlic minced
In a small bowl, stir together the first 6 ingredients to make the lemon-ginger sauce and set aside.
Rinse and chop all of your vegetables.
Pour the lemon-ginger sauce into a large wok or sauté pan and heat to medium-high.
Once hot, add all of the vegetables and stir well.
Cover the wok for 2 minutes to allow the vegetables to come to a boil.
Uncover and cook, stirring frequently for 8 to 10 minutes or until vegetables have reached desired done-ness. I like to leave mine al dente.
Serve over cooked brown rice (I cooked 1 cup of dry brown rice, which was the perfect amount for the meal).
If desired, add your choice of protein to the recipe – chicken, beef, or tofu/egg to keep it vegetarian.