🍃 Seasonal Eats

Description

This quick spring stir-fry celebrates fresh seasonal vegetables with a simple ginger-soy sauce. Perfect for busy weeknights when you want something he

Ingredients

• 2 cups mixed spring vegetables (snap peas, bell peppers, carrots, asparagus)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cups cooked rice
• Green onions for garnish
• Sesame seeds (optional)

Instructions

1. Prep all vegetables by washing and cutting into bite-sized pieces. This is key for quick cooking!
2. Heat oil in a large wok or skillet over high heat until it shimmers.
3. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
4. Add harder vegetables first (carrots, peppers) and stir-fry for 2-3 minutes.
5. Add softer vegetables (snap peas, asparagus) and stir-fry for another 2 minutes.
6. Mix soy sauce, rice vinegar, and sesame oil. Pour over vegetables.
7. Toss everything together for 1 minute until well coated.
8. Serve immediately over rice, garnished with green onions and sesame seeds.