Spring Vegetable Stir-Fry
This colorful and vibrant stir-fry dish brings together crisp asparagus, sweet sugar snap peas, and tender peas in a delicious and savory sauce. The combination of fresh vegetables with aromatic ginger and a flavorful sauce makes this a delightful and healthy meal to enjoy over steamed rice. A quick and easy recipe that is perfect for a simple weeknight dinner or a special occasion.
— Constant Cookbook
Ingredients
- 1/2 lb. asparagus, ends trimmed, spears cut into bite-size pieces
- 1/2 lb. sugar snap peas, trimmed
- 1 cup frozen petite peas
- 1/4 cup water
- 1 Tbs. hoisin sauce
- 1 Tbs. soy sauce
- 1 Tbs. rice vinegar
- 1 tsp. Asian sesame oil
- 1/2 tsp. cornstarch
- 2 Tbs. corn or peanut oil
- 1 leek, white part only, halved, rinsed and thinly sliced
- 1 Tbs. minced fresh ginger
- Steamed rice for serving
Instructions
- <b>Parboil the vegetables</b>
- Bring a large pot of water to a boil. Add the asparagus and sugar snap peas and cook for 2 minutes. About 10 seconds before draining, add the peas to cook them briefly. Drain the vegetables in a colander.
- <b>Make the sauce</b>
- In a small bowl, combine the water, hoisin sauce, soy sauce, vinegar, sesame oil and cornstarch and stir to dissolve the cornstarch.
- <b>Stir-fry the vegetables</b>
- Warm a wok or large fry pan over high heat until very hot and add 1 Tbs. of the corn oil. Add the leek and ginger and stir-fry until the leek is tender, about 2 minutes. Add the remaining 1 Tbs. corn oil, the asparagus, sugar snap peas and peas and stir-fry until heated through, about 2 minutes. Add the sauce and stir until it thickens, about 1 minute. Serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
Comments
No comments found.