Spring Vegetable Stir Fry
Ingredients
Lemon Ginger Sauce
-
½
cup
low sodium vegetable broth
-
2
tablespoons
Tamari sauce or soy sauce
-
2
tablespoons
water
-
1
teaspoon
sesame oil
-
4
tablespoons
fresh lemon juice
-
1
teaspoon
fresh grated ginger
-
4
cloves
garlic, minced
-
2
teaspoons
cornstarch
Stir Fry
-
1
tablespoon
olive oil
-
1
large bunch
asparagus, ends trimmed and cut into 2-inch pieces
-
2
cups
sugar snap peas
-
4
pieces
green onions, cut into 2-inch pieces
-
1
8 oz can
water chestnuts, drained
-
to taste
salt and black pepper
-
for serving
quinoa or rice (optional)
Instructions
- Whisk together the ingredients for the Lemon Ginger sauce in a small bowl until smooth.
- Heat olive oil in a large skillet or wok over high heat.
- Add asparagus, sugar snap peas, green onions, and water chestnuts to the skillet.
- Pour the sauce over the vegetables and stir fry until tender but crisp, about 5 minutes.
- Season with salt and black pepper to taste, and serve over quinoa or rice if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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