Spring Vegetable Stir Fry with Lemon Ginger Sauce

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Spring Vegetable Stir Fry with Lemon Ginger Sauce-this simple and healthy stir fry is loaded with spring green vegetables. The lemon ginger sauce is light and refreshing! This dish is a must make for spring! 

Spring Vegetable Stir Fry with Lemon Ginger Sauce Recipe on twopeasandtheirpod.com. Love this simple and healthy stir fry! #glutenfree #vegan

I have a travel hangover. I enjoyed my trip to NYC and Florida, but I am exhausted times ten. I am trying to get back into the swing of things, but it has been hard. Thankfully, Josh is full of energy and has been making up for my slacking. He did all of my trip laundry, planted flowers, mowed the lawn, went grocery shopping, and made dinner. For dinner, he made Spring Vegetable Stir Fry with Lemon Ginger Sauce. We love this stir fry recipe and it tasted even better after a week of eating out! You can’t beat a good home cooked healthy meal, especially when it is made by your handsome husband:)

Spring Vegetable Stir Fry with Lemon Ginger Sauce Recipe on twopeasandtheirpod.com

 Josh used asparagus, sugar snap peas, and green onions to make the stir fry. I love spring vegetables, especially the spring greens! You can never have too much green:)

Spring Vegetable Stir Fry with Lemon Ginger Sauce Recipe on twopeasandtheirpod.com. Love this simple and healthy stir fry!

He also added water chestnuts. They add a nice crunch to the stir fry!

Spring Vegetable Stir Fry with Lemon Ginger Sauce Recipe on twopeasandtheirpod.com. One of our favorite healthy weeknight meals!

The lemon ginger sauce is easy to whisk up and is so good with the spring veggies. The sauce is light and refreshing! Josh served the Spring Vegetable Stir Fry over quinoa. You can use rice if you wish, but we love using quinoa! The Spring Vegetable Stir Fry hit the spot! We all enjoyed a healthy dinner together. Caleb liked the sugar snap peas the best. I guess it is fitting, our little pea loves peas:)

Spring Vegetable Stir Fry with Lemon Ginger Sauce makes a great healthy meal…especially if you can get someone else to make it for you:)

Spring Vegetable Stir Fry with Lemon Ginger Sauce Recipe on twopeasandtheirpod.com. A quick and easy dinner that is healthy too! #vegetarian #glutenfree #vegan

Spring Vegetable Stir Fry with Lemon Ginger Sauce

We love this easy spring vegetable stir fry recipe! Serve with quinoa or rice for a delicious healthy meal!
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes


For the Lemon Ginger Sauce:

  • 1/2 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

For the Stir Fry:

  • 1 tablespoon olive oil
  • 1 large bunch of asparagus ends trimmed, cut into 2-inch pieces
  • 2 cups sugar snap peas
  • 4 green onions cut into 2-inch pieces
  • 1 8 oz can water chestnuts, drained
  • Salt and black pepper to taste
  • Quinoa or rice for serving, optional


  1. First, make the Lemon Ginger sauce. In a small bowl, whisk together broth, Tamari , water, sesame oil, lemon juice, ginger, and garlic. Whisk in the cornstarch, making sure there are no lumps.
  2. In a large skillet or wok, heat the olive oil over high heat. Add in the asparagus, peas, green onions, and water chestnuts. Pour the sauce over the vegetables and stir fry until the vegetables are tender, but still crisp, about 5 minutes. Season with salt and black pepper, to taste. The sauce will thicken as the stir fry cools.
  3. Serve the stir fry over quinoa or rice, if desired.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I just love green and yellow food! Especially together. (I don’t like my food to touch, but that’s a whole different problem =)

    And this dish is popping with green.

    And of course it’s healthy too. Perfect!

  2. What a smart combination – lemon and ginger! Two bright flavors that must work wonders with the salty Tamari or soy sauce! That sauce could also probably be used in all sorts of other veggies!

  3. I am immediately sending this recipe to my sister, who is obsessed (OBSESSED) with both ginger and lemon, and especially when they are together. She also loves sugar snap peas. Excellent!

  4. This looks way sophisticated (yet it’s simple!), and perfectly timed for spring dinner. Served over quinoa, yep… why not? Sure, rice, wheatberries, the sky’s the limit, but I like the idea of quinoa. Gonna do it.

    On another note: Why have I always been so super impressed with a man who can cook? I am, I am… okay, making my ingredient list NOW. Thanks Josh, Maria…. and co. 🙂

  5. This looks amazing, especially the lemon ginger sauce. I’m kind of in love with ginger lately. My fridge never feels complete without it – I inevitably always am looking for some during the week to add to something I’m making. Thanks for another yummy recipe!

  6. I always used to love the lemony dishes at Chinese restaurants and this looks clearly so much healthier! Happy to be able to recreate this at home. Also, I haven’t had a waterchestnut in years! Thanks for the awesome recipe 🙂 Will give it a try this weekend with some quinoa or brown rice. Yum!

  7. Made this for supper tonight and it was fantastic! Hooray for easy, healthy, delicious spring and summer recipes. Thanks!

  8. I’m trying to eat better after having this baby girl. Thanks for the healthy recipe- we’ll try it this week.

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