Spring Vegetable Stir-Fry with Lemon Zest

Name: Spring Vegetable Stir-Fry with Lemon Zest
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 oz, trimmed and cut into 1-inch pieces asparagus; 8 oz, strings removed sugar snap peas; 4, thinly sliced (white and green parts separated) spring onions; 3 tbsp vegetable oil; 3 cloves, minced garlic; 1 tbsp rice wine vinegar; 1 tsp soy sauce; 1/4 tsp red pepper flakes; 1 tsp lemon zest; to taste salt; to taste black pepper

A vibrant medley of crisp asparagus and snap peas tossed in garlic-infused oil, finished with bright lemon zest and fresh herbs.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

12 oz, trimmed and cut into 1-inch pieces asparagus
8 oz, strings removed sugar snap peas
4, thinly sliced (white and green parts separated) spring onions
3 tbsp vegetable oil
3 cloves, minced garlic
1 tbsp rice wine vinegar
1 tsp soy sauce
1/4 tsp red pepper flakes
1 tsp lemon zest
to taste salt
to taste black pepper

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add asparagus and sugar snap peas, and stir-fry for 3 minutes until crisp-tender.
Step 2: Add white parts of spring onions, minced garlic, and red pepper flakes, and cook for 1 minute until fragrant without browning.
Step 3: Stir in rice wine vinegar, soy sauce, and lemon zest, then toss to coat. Season with salt and pepper to taste.
Step 4: Cook for 1 more minute until vegetables are glossy, then remove from heat. Stir in green parts of spring onions and serve immediately.