Spring Vegetable Stir-Fry with Ginger and Scallions

A light, colorful dish featuring crisp-tender seasonal vegetables in a fragrant ginger-scallion sauce.

Cuisine: Asian

Category: Vegetarian

Prep: 10 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 1 cup, trimmed snow peas
• 1 cup, trimmed sugar snap peas
• 1/2 cup, cut into 1-inch pieces green beans
• 1/2 cup broccoli florets
• 1/2 cup, julienned carrots
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon, minced fresh ginger
• 2, sliced (white and green parts separated) scallions
• 1/4 teaspoon (optional) red pepper flakes

Instructions

1. Step 1: Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add 1 teaspoon minced ginger and 2 sliced scallions (white parts), stir-frying for 30 seconds until fragrant.
3. Step 3: Add 1 cup snow peas, 1 cup sugar snap peas, 1/2 cup green beans, 1/2 cup broccoli florets, and 1/2 cup carrots to the skillet.
4. Step 4: Stir-fry for 5-7 minutes, or until vegetables are crisp-tender and bright green.
5. Step 5: Whisk together 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon honey in a small bowl.
6. Step 6: Pour sauce over vegetables, stirring to coat evenly.
7. Step 7: Add 1/4 teaspoon red pepper flakes (if using) and the sliced green scallion parts, cooking for 1 minute more.