Spring Vegetable Stir Fry
Servings: 4 servings
Calories: 285kcal
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.
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Ingredients
- 2 cups sugar snap peas
- 12 asparagus stalks ends trimmed and cut into 1"
- 2 cups radishes thinly sliced
- 3 green onions chopped
- 8 oz 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
Instructions
- 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.
Nutrition
Serving: 1/4th | Calories: 285kcal | Carbohydrates: 24g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 177mg | Fiber: 5g | Sugar: 7g