Spring Veggie Stirfry

Spring Veggie Stir-Fry

Serves 2

1/4 Cup Reduced Sodium Soy Sauce
2 Tablespoons Honey
2 Teaspoons Corn Starch or Arrowroot Starch
1 Tablespoon Grated Fresh Ginger
1 Large Clove Garlic (pressed or minced)
1/2 Teaspoon Crushed Red Pepper
1 Tablespoon Cooking Oil of Choice
1 Small Red Onion (cut into 1/4 inch wedges)
3 Medium Carrots (peeped and cut into thin rounds)
1/2 Bunch Thin Asparagus (tough ends removed and cut into 2 inch pieces)
Brown Rice
Fried Egg Optional

Combine soy sauce, honey, cornstarch, ginger, garlic, and red pepper flakes. Set aside

Warm the oil over medium heat until simmering. Add onion and carrots. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until onions have softened (about 4-5 minutes).

Add the asparagus and cook, stirring every 30 seconds or so, until the carrots are starting to caramelize on the edges and are easily pierced by a fork (about 3 minutes).

Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 – 60 seconds. Remove from heat and serve over rice.

If desired, fry 2 eggs to add protein.


The original recipe says this amount serves 4. After making it, my husband and I decided this serves 2. Double the recipe if you plan to feed more than 2 people.

**Recipe sourced from: https://cookieandkate.com/veggie-stir-fry-recipe/