Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce

Spring Vegetable Stir Fry with Lemon-Ginger Sauce. It’s a wok of freedom.

Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce

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.

Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce

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.

Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce

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

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4 people

Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce

Ingredients

  • 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

Instructions

  1. In a small bowl, stir together the first 6 ingredients to make the lemon-ginger sauce and set aside.
  2. Rinse and chop all of your vegetables.
  3. Pour the lemon-ginger sauce into a large wok or sauté pan and heat to medium-high.
  4. Once hot, add all of the vegetables and stir well.
  5. Cover the wok for 2 minutes to allow the vegetables to come to a boil.
  6. 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.
  7. Serve over cooked brown rice (I cooked 1 cup of dry brown rice, which was the perfect amount for the meal).
  8. If desired, add your choice of protein to the recipe – chicken, beef, or tofu/egg to keep it vegetarian.

Notes

I use coconut aminos to replace soy sauce. It's a gluten-free and soy-free product and is exctracted from coconuts. The flavor is similar to low-sodium soy. :)

http://www.theroastedroot.net/spring-green-vegetable-stir-fry-lemon-ginger-sauce/

Comments

  1. says

    Saute win! Yum, these are the best kinds of meals! You’re going to have to school me on what coconut aminos is? I’m missing out!

    • says

      Wahoo! Coconut aminos are the same as liquid aminos. They’re both basically substitutes for soy sauce. Coconut aminos are soy-free and gluten-free and lower in sodium which is why I loves them :) Let me know if you try it all out!

    • says

      I’m telling you, every stir fry should have a lemon-ginger sauce from here forward. ALL the stir frys!! Do I dare inform you the brownies are a couple of weeks out :(….I swear, they’re worth the wait!!

  2. says

    I love stir fry. It’s funny, whenever I make one that is too much of one color- I start getting all anxious that we’re not eating our rainbows or whatever. I love how you made the single color appear so beautiful- I’m going to have a new perspective now. The lemon ginger combo sounds delish!

  3. says

    This gorgeous array of green totally makes me want to color code my veggies! All the time. Now, if only I had a wok big enough to FIT all the veggies….the eternal problem.

Trackbacks

  1. […] Roasted Root. Everything has been beyond tasty. I totally adore her. Earlier this week I made her Spring Vegetable Stir Fry with Lemon Ginger Sauce, Dark Chocolate Chickpea Brownies, and tonight we made her Jamaican Chickpea Stew sans the rice. […]

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