Spring Veggie Stir-Fry
Ingredients
The sauce
-
¼
cup
reduced-sodium soy sauce or tamari
-
2
tablespoons
honey or maple syrup
-
2
teaspoons
arrowroot starch or corn starch
-
1
tablespoon
grated fresh ginger
-
1
large clove
garlic, pressed or minced
-
½
teaspoon
crushed red pepper
The vegetables
-
1
tablespoon
coconut oil or cooking oil of choice
-
1
small
red onion, cut into wedges
-
3
medium
carrots, peeled and cut into rounds
-
½
bunch
thin asparagus, cut into pieces
Seasoning
Instructions
- Combine the soy sauce, honey, starch, ginger, garlic, and red pepper flakes in a measuring cup and whisk until blended.
- Heat the oil over medium heat and add the onion and carrots with a pinch of salt, cooking until softened.
- Add the asparagus and continue cooking until the carrots are caramelized.
- Pour in the prepared sauce and stir until thickened, then remove from heat.
Nutrition Facts (estimated)
Servings
4 side servings
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
500mg
Cholesterol
0mg
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