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Spring Vegetable Stir Fry with Lemon-Ginger Sauce - this crisp, fresh meal takes less than 45 minutes to make and is healthy yet delicious
Spring Green Vegetable Stir Fry with Lemon-Ginger Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Author: Julia
  • 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
  1. In a small bowl, stir together the first 7 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.
Recipe 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. :)