Garden Stir Fry
Course: DinnerCuisine: ChineseDifficulty: Easy4
servings20
minutes12
minutesWe love stir fry’s. They are easy and quick and you can pick your favorite grain or noodle to serve with them. This one has all the delicious spring vegetables and celebrates the season with a healthy meal. Feel free to mix it up if there are veggies you want that aren’t listed. This is your creation.
Ingredients
2 tablespoons avocado oil
1 tablespoon finely grated ginger
2 garlic cloves, sliced
1 lg bunch of asparagus, trimmed and cut on the diagonal in half
5 green onions, cleaned and thinly sliced, white and light green
7oz snap peas, trimmed and cut in half
2 bell peppers, trimmed, seeded and sliced thin
1/4 cup soy sauce
1/2 cup chicken stock, divided into 1/4 cup each
1/2 teaspoon sesame oil
1/4 teaspoon rice vinegar
2 garlic cloves, minced
1 teaspoon grated ginger
2 teaspoons honey
2 Teaspoons cornstarch
Pinch red pepper flakes
Cilantro, chopped and sprinkled over dish
1-2 limes, quartered
Rice brown or white or noodles
Directions
- In a wok or large pan, heat oil over medium heat. Add the ginger and garlic and cook one minute. Add the asparagus, green onion, peppers and snap peas. Stirring another minute. Add 1/4 cup chicken broth and cook for another 1-2 minutes. Add the bok choy.
- Quickly, mix the sauce. In a bowl whisk together soy sauce, 1/4 cup chicken broth, sesame oil, rice vinegar, garlic, ginger, honey, cornstarch and red pepper flakes.
- Pour the sauce over the vegetables and cook another 1 or 2.
- Serve over your favorite starch, rice or noodles and garnish with cilantro and lime wedges.
