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Using seasonal vegetables is not just a trend; it's a philosophy that promotes sustainability while enhancing the taste and nutritional profile of your meals. Seasonal produce is harvested at its peak ripeness, resulting in better flavor, texture, and nutrients. When you incorporate seasonal vegetables into your cooking, you are also supporting local farmers and reducing your carbon footprint, making your meal not only delicious but also environmentally friendly.

Spring Vegetable Stir-Fry

Experience the vibrant flavors of spring with the Springtime Crunch Vegetable Stir-Fry, a quick and nutritious dish that showcases an array of seasonal vegetables like snap peas, asparagus, and red bell peppers. This colorful stir-fry not only delights the palate but also supports a healthy diet, making it perfect for weeknight dinners, lunchboxes, or as a delightful side. Packed with essential vitamins and antioxidants, this versatile recipe promotes wellness while celebrating the bounty of spring produce. Enjoy a healthy meal that’s easy to prepare and bursting with fresh flavors!
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Ingredients
  

1 cup snap peas, trimmed

1 cup asparagus, cut into 2-inch pieces

1 cup baby carrots, sliced

1 red bell pepper, julienned

1 cup broccoli florets

2 green onions, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 teaspoon rice vinegar

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

Instructions
 

Prepare the Vegetables: Wash and chop all vegetables as per the ingredients list. Ensure everything is cut uniformly for even cooking.

    Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic, and ginger. Set aside.

      Heat the Pan: In a large wok or skillet, heat olive oil over medium-high heat until shimmering.

        Cook the Vegetables: Add the carrots and asparagus first, sautéing for about 3 minutes until slightly tender. Then, add the bell pepper, broccoli, and snap peas. Stir-fry for another 3-4 minutes until all vegetables are vibrant and tender-crisp.

          Add Sauce: Pour the prepared sauce over the vegetables. Toss everything together to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

            Season & Serve: Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions and sesame seeds.

              Enjoy: Serve immediately over a bed of steamed rice or quinoa for a wholesome meal.

                Prep Time, Total Time, Servings: 15 mins | 20 mins | Serves 4