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As the seasons shift from the chilly embrace of winter to the gentle warmth of spring, our plates should reflect the vibrant bounty of fresh produce that comes with this time of year. Seasonal eating not only supports local farmers but also ensures that we consume fruits and vegetables at their peak flavor and nutritional value. Spring heralds an abundance of tender greens, colorful vegetables, and aromatic herbs, making it the perfect opportunity to celebrate these ingredients in a delicious and healthy dish.

Spring Vegetable Stir-Fry

Celebrate the arrival of spring with this vibrant Spring Awakening Vegetable Stir-Fry! Packed with seasonal produce like snap peas, asparagus, and broccoli, this colorful dish not only looks stunning but also delivers essential nutrients for a healthy meal. Discover the joy of quick cooking while retaining flavors and textures. Perfect for busy weeknights or leisurely weekends, this stir-fry is adaptable and easy to customize to suit your taste. Embrace fresh ingredients and enjoy a nutritious celebration of spring flavors!
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Ingredients
  

1 cup snap peas

1 cup asparagus, trimmed and cut into 2-inch pieces

1 cup broccoli florets

1 cup baby carrots, sliced diagonally

1 cup bell peppers (red, yellow, or orange), thinly sliced

1 small zucchini, sliced into half-moons

2 tablespoons vegetable oil (or sesame oil for a nutty flavor)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup

1 teaspoon sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Fresh cilantro or green onions (for garnish)

Instructions
 

Prepare the Ingredients:

    - Wash and chop all vegetables as directed. Have them ready to go as stir-frying is a quick process!

      Heat the Oil:

        - In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

          Sauté Aromatics:

            - Add the minced garlic and grated ginger into the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.

              Add the Vegetables:

                - Toss in the snap peas, asparagus, broccoli, baby carrots, and bell peppers. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp, stirring frequently.

                  Incorporate Zucchini:

                    - Add the zucchini to the pan and continue to stir-fry for another 2-3 minutes, ensuring all vegetables are evenly cooked.

                      Create the Sauce:

                        - In a small bowl, whisk together the soy sauce, rice vinegar, and honey or maple syrup. Pour this mixture over the stir-fried vegetables.

                          Finish Cooking:

                            - Stir everything together, coating the vegetables in the sauce. Cook for another minute until the sauce thickens slightly and everything is well combined.

                              Serve:

                                - Spoon the stir-fry over a bed of cooked rice or quinoa. Garnish with sesame seeds and fresh cilantro or green onions for added flavor and color.

                                  Enjoy:

                                    - Serve immediately, enjoying the bright flavors and colors of spring on your plate!

                                      Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings