Easy Meatless Monday meal comin’ at ya!
Or just an easy weeknight dinner meal. You know – the one that can take less than 30 minutes and you have yourselves a healthy stir fry dinner.
Stir fry recipes are actually quite healthy when made at home. You get to choose the veggies, protein and the sauce I used here is super simple – mainly pantry ingredients!
Spring Veggie Stir Fry
Vegetable Stir Fry Ingredients
- spring vegetables – used here are sugar snap peas, asparagus and radishes. Feel free to use carrots, brussels sprouts or broccoli.
- tempeh, or your choice of protein
- green onions
Vegetable Stir Fry Sauce Ingredients
- soy sauce, tamari or coconut aminos
- sesame oil (or another oil)
- maple syrup (or honey)
- rice vinegar (or white wine, apple cider)
- fresh ginger
- tapioca flour or corn starch (for thickening sauce at the end)
Ways to make this Spring Veggie Stir Fry Your Own
- Choose whatever seasonal vegetables you have on hand.
- Make this an easy chicken stir fry recipe by simply marinating chicken in soy sauce and cooking the chicken first, then the vegetables and finishing with the sauce.
- Use rice noodles, quinoa, riced veggies or even spiralized noodles.
For the protein choice here I used tempeh because… well, no real reason really other than I just really like it! I like chicken stir fry as well but sometimes I just want an all veggie stir fry.
If you’re not familiar with tempeh, it is fermented soy that becomes pressed into a loaf – it’s much easier to cook than tofu and has more texture and flavor to it.
If you haven’t tried tempeh yet, this would be a great recipe to start with. The tempeh gets extra flavorful from marinating in the soy sauce.
Stir fry is the perfect healthy weeknight dinner. And once you have the base recipe down, it’s simple to swap out various vegetables, protein choices and different grain options too.
Or even cauliflower rice. Which I personally do like, but I do not trick myself into thinking it’s actual rice. I just like that I am getting more veggies in.
More simple Asian-inspired Recipes
Asian Tempeh Lettuce Wraps | CITRUS GINGER SALMON & ASIAN QUINOA SALAD |Honey Ginger Chicken Power Bowls | VEGGIE-PACKED SALMON MEATBALLS WITH ORANGE TERIYAKI GLAZE | Spicy Cashew Chicken with Zucchini Noodles
If you make this recipe, be sure to comment and leave a review here on the blog. I love hearing from you! Xx, Ashley
- 2 cups sugar snap peas
- 12 asparagus stalks, ends trimmed and cut into 1“
- 2 cups radishes, thinly sliced
- 3 green onions, chopped
- 8oz tempeh (or your choice of protein)
- tamari, soy sauce or coconut aminos; for marinating
simple stir fry sauce
- 3 TBSP tamri, soy sauce or coconut aminos
- 2 TBSP sesame oil (or avocado, or light olive)
- 2 TBSP rice vinegar or white wine vinegar
- 1 TBSP maple syrup or honey
- 1 tsp fresh grated ginger
- 2 tsp tapioca flour
- Add tempeh or choice of protein to shallow dish and add tamari (or coconut aminos); toss to coat and marinate for at least 30 minutes, up to 1 hour.
- Heat oil in large skillet over medium-high heat. Add sugar snap peas, asparagus and radishes. Cook for 4-5 minutes, stirring frequently. Transfer vegetables to bowl or plate; set aside.
- In small bowl whisk sauce ingredients; set aside.
- Place marinated tempeh in heated skillet over medium heat with a little oil. Cook until edges start to carmelize, flip and cook other side an additional 3-4 minutes. Add in vegetables and sauce, stirring frequently until sauce has thickened.
- Serve over your choice of grain, or even riced veggies or veggie noodles.
- Serving Size: 1/4th
- Calories: 285
- Sugar: 7
- Sodium: 177
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 5
- Protein: 16
- Cholesterol: 0