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Spring Vegetable Stir-Fry

Spring Vegetable Stir-Fry

  • Author: Kate Kasbee


1 Tbsp. sesame oil

1 leek, rinsed and diced (white part only, about 2 cups)

2 large garlic cloves, minced

½ lb. thin asparagus stalks, trimmed and cut into 2-inch pieces

2 cups sugar snap peas, trimmed

1 heaping of cup radishes, sliced into bite-sized wedges

2 ears fresh corn, cut off the cob with a sharp knife

Squeeze of fresh lemon juice

Salt and black pepper, to taste

Stir-fry noodles or rice, for serving (optional)

Soy sauce or tamari, for serving (optional)


If using, cook stir-fry noodles (I used thin rice noodles), rice, or quinoa according to package directions. When done, drain and rinse the noodles or fluff the rice/quinoa with a fork and set aside.

Make sure you have all of your vegetables prepped and ready to go – stir-frying is super fast-paced! Heat a wok or stainless steel pan over medium heat and add 1 tablespoon of sesame oil. When hot, add the leek and cook for 3 minutes, stirring frequently. Add the garlic and cook for a minute more. Turn heat to high and add the asparagus, sugar snap peas, radishes, and corn; cook until vegetables are brightly colored and slightly tender, about 5 minutes. Remove pan from heat and add a generous squeeze of fresh lemon juice. Season with salt and pepper to taste.

Serve stir-fry vegetables with noodles, rice, or quinoa. Add a splash of soy sauce or tamari for additional flavor, if desired (keep in mind this will darken the color of your dish.)