We love this easy spring vegetable stir fry recipe! Serve with quinoa or rice for a delicious healthy meal!
For the Lemon Ginger Sauce:
1/2cuplow sodium vegetable broth
2tablespoonsTamari sauceor soy sauce
4tablespoonsfresh lemon juice
1teaspoonfresh grated ginger
For the Stir Fry:
1large bunch of asparagusends trimmed, cut into 2-inch pieces
2cupssugar snap peas
4green onionscut into 2-inch pieces
18 oz can water chestnuts, drained
Salt and black pepperto taste
Quinoa or ricefor serving, optional
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.
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.
Serve the stir fry over quinoa or rice, if desired.