Spring Vegetable Stir Fry

spring vegetable stir fry with tempeh in bowl

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A healthy and simple Spring Veggie Stir Fry for the perfect weeknight meal. Sub in your favorite veggies and rice or riced vegetables to make this dish your own. 


  • 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 tamari or coconut aminos if gluten free, or soy sauce
  • 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


  1. 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. 
  2. 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.
  3. In small bowl whisk sauce ingredients; set aside.
  4. 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. 
  5. Serve over your choice of grain, or even riced veggies or veggie noodles.


Keywords: veggie stir fry, healthy stir fry recipe, spring vegetables