Healthy spring stir-fry vegetables is a delicious and easy dinner recipe. Ready in just 20 minutes. Why not choose your own selection of healthy veggies?
Spring is in the air today folks and I'm celebrating with this easy healthy spring stir-fry vegetables recipe.
This delicious stir-fry is so easy to make.
It's packed with loads of veggie goodness and it's full of flavour.
Add this to your list of quick healthy meals. It makes for a wonderful quick weeknight dinner!
Yes folks. Spring officially began here in the UK yesterday and it ends on Friday 21st June.
I deliberately choose a selection of fresh spring vegetables for this healthy spring stir-fry vegetables recipe.
Hopefully you can get these vegetables at their very best now in your local supermarket.
If you can't, you can easily substitute with what you CAN get and this veggie stir fry will still taste just as good!
I've used a good quality shop bought hoisin sauce to make this spring stir-fry.
Just 2 tablespoons of hoisin sauce and 2 tablespoons of soy sauce make a delicious and rich sauce to cook and coat the vegetables in.
You can make your own hoisin sauce.
I investigated that but to be honest, for a quick recipe like this which only needs a very small amount of that sauce it was easier and cheaper to get a shop bought jar!
Why This Healthy Spring Stir-fry Vegetables Recipe Is Good For You
- Asparagus is an excellent source of fibre and helps keep your digestive system healthy.
- Baby corn is a good source of vitamins and minerals such as vitamin C and magnesium.
- Sugar-snap peas are especially low in calories helping you to maintain a healthy weight.
- Baby carrots have been linked to lower cholesterol levels and improved eye health.
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Healthy Spring Stir-Fry Vegetables Recipe
If you're looking for a quick and delicious dinner, this 20 minute healthy spring vegetable stir fry checks that box!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Healthy Spring Stir-Fry Vegetables Recipe
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Ingredients
- 2 tablespoon sunflower oil
- 1 clove garlic crushed
- 150 g asparagus cut into short lengths
- 130 g baby corn halved lengthways
- 160 g sugar-snap peas halved
- 150 g baby carrots halved lengthways
- 2 tablespoon hoisin sauce
- 2 tablespoon lighter soy sauce
Instructions
- Heat a wok or large frying pan on a high heat until hot then add the oil swirling it around to coat the sides.
- Add the garlic and stir-fry for about 1 minute then reduce the heat and add all the vegetables stir-frying them over the high heat for about 5 minutes.
- Then add the hoisin and soy sauce stir-frying for a further 2 minutes or until all the vegetables are tender, but not too soft.
David @ Spiced
Perfect timing, Neil! We just made stir-fry for dinner last night, too. I love how quick and easy it is...and delicious, too! I'll have to try your hoisin-soy recommendation next time. In fact, I think we have some green beans in the fridge. Perhaps I'll stir fry those up tonight! Happy Spring, my friend. It's Spring here, too, although I think we're still a couple weeks out from the first signs of green on the trees. It's coming, though!
Neil
I'm down in Manchester at the moment David and there's definitely a bit more "heat" in the air. We've even reached double figures!! Heading back up to Scotland tomorrow so hopefully it'll stay that way and there will be plenty more delicious stir-fry's like this to come! 🙂
Ron
We cook in the wok more here than any other pan so veggie stir-frys are always welcome. We've yet to see decent asparagus as our local supply is still serveral weeks from harvest, but when they show will have a go.
Neil
I love getting our Wok out as much as possible. At least once a week for us Ron. I've got to say I hadn't done asparagus in the Wok for a long time. I'd forgotten just how good they turn out when stir-fried. If I were you I'd say it's definitely worth the wait for your local asparagus to be available and then try this out!
Ben|Havocinthekitchen
Believe it or not but I almost missed the arrival of spring. I honestly thought astronomical spring starts on March 21st, but luckily I saw someone's comment yesterday - that would have been sad to miss one day 🙂 Let's celebrate with this delicious vegetable dish; it looks fantastic. Do like those mini corns, but sadly I have only seen canned versiom in our stors. Probably I can find at least frozen ones.
Neil
I agree that we should celebrate every day of spring and not miss one day. So I'm glad you didn't miss that one day Ben! I would also say that if you can only get canned mini corns in your stores then just to use them. I've tried to make the recipe as versatile as possible so that really any good quality veg can be used.
Jeff the Chef
What a nice, light, healthy stir fry. Thanks for inspiring me!
Neil
You're welcome Jeff! Sometimes I think we forget that some of the most tastiest recipes are the easiest healthy recipes too!
Shashi at SavorySpin
It's been too long since I had stir fried veggies, Neil. Your's looks so delicious - so love your combo of hoisin and soy in this recipe - and your veggie combo complements each other well - I am making salmon for dinner tomorrow and I'm thinking this would go so well with it! Happy Monday to you and Lady Lynn!
Neil
Thanks Shashi! Good to hear from you. Yes, that simple combo of the hoison and soy sauce makes a deliciously sweet dressing that completely compliments those tasty veggies. Definitely a good side for your salmon. Yum!
Laura
Neil, I love the simplicity of this recipe! Those bright, fresh veggies look divine with the hoisin-soy sauce! I’m going to give this a try, it looks and sounds divine! I usually stir-fry once a week, so I’m looking forward to this! Thanks for the recipe!
Neil
It's a great recipe for this time of year Laura, and hopefully you are getting the weather to enjoy it where you are too! 🙂
Easyfoodsmith
Love such meals that are easy and healthy and come together in no time
Neil
I couldn't agree with you more. Sometimes simple is best! 🙂