Description
A bright and crisp spring veggie stir-fry featuring fresh asparagus, snap peas, broccoli, and bell pepper, flavored with ginger and garlic, served over light and fluffy cauliflower rice. This quick and easy dish is vibrant, healthy, and perfect for a light but satisfying meal.
Ingredients
Scale
For the Stir-Fry
- 1 tbsp avocado oil or sesame oil
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 cup snap peas, trimmed
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 green onions, sliced
For the Sauce
- 3 tbsp low-sodium soy sauce (or tamari/coconut aminos)
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup
- 1 tsp toasted sesame oil
- Optional: ½ tsp cornstarch (for slightly thicker sauce)
For the Cauliflower Rice
- 1 large head cauliflower (or 4 cups pre-riced)
- 1 tsp olive oil
- Pinch of salt
Optional Garnishes
- Sesame seeds
- Fresh cilantro
- Red pepper flakes
- Lime wedges
Instructions
- Prepare the Cauliflower Rice: Pulse cauliflower florets in a food processor until rice-sized. Heat olive oil in a large skillet over medium heat. Add cauliflower rice and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender but not mushy. Set aside and keep warm.
- Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, toasted sesame oil, and cornstarch if using. Set aside.
- Cook the Stir-Fry: Heat avocado or sesame oil in a large wok or skillet over medium-high heat. Add grated ginger and minced garlic; sauté for 30 seconds until fragrant. Add broccoli florets and asparagus pieces first, cooking for 2–3 minutes as they take longer to soften. Then add snap peas, red bell pepper slices, and shredded carrots. Stir-fry for another 3–4 minutes until vegetables are crisp-tender and vibrant in color.
- Add Sauce: Pour the prepared sauce over the vegetables. Toss to coat and cook for 1–2 minutes, allowing the sauce to slightly thicken and become glossy.
- Serve: Spoon warm cauliflower rice into bowls. Top with the stir-fried vegetables. Garnish optionally with sesame seeds, sliced green onions, fresh cilantro, red pepper flakes, or a squeeze of lime.
Notes
- You can easily make this a complete meal by adding grilled tofu, shrimp, chicken breast, or a fried/soft-boiled egg on top.
- For a thicker sauce, use the optional cornstarch; mix it well with the sauce ingredients before adding to the stir-fry.
- Ensure vegetables remain crisp-tender by not overcooking; stir-fry times are designed to keep texture and vibrant color.
- Cauliflower rice can be made ahead and reheated gently before serving.
- Use low-sodium soy sauce or alternatives like tamari or coconut aminos to control salt levels.
