Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce
A fresh, vibrant stir fry recipe featuring spring produce.
Servings: 3 Servings
Ingredients
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 3 tablespoons coconut aminos or low-sodium soy sauce
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon sea salt or to taste
- 1 large broccoli crown chopped into florets
- ½ large leek chopped
- 1 bunch of asparagus trimmed and chopped
- 1 cup shelled edamame I used frozen
- 1 cup sugar snap peas sliced in half
- 4 cloves garlic minced
Instructions
- In a small bowl, stir together the first 7 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.
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. :)
Nutrition
Serving: 1grams