10 min
Prep Time
35 min
Cook Time
4
Number of Servings
1 cup
Serving Size
What to do:
- Heat the olive or coconut oil in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
- Add the carrots, snap peas, broccoli, bell peppers, and zucchini to the pan. Stir-fry for about 5-7 minutes, or until the veggies are tender-crisp. Stir occasionally to prevent burning.
- While the veggies are cooking, whisk together the soy sauce, rice vinegar, 1 tsp. olive oil, honey, and ginger in a small bowl.
- Once the veggies are cooked, pour the sauce over them. Stir everything togetherr until the sauce is heated through and the veggies are well coated.
- Serve the stir-fried vegetables over the cooked brown rice. Garnish with sesame seeds and fresh herbs for added flavor and crunch.
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Spring Veggie Stir-fry with Brown Rice
A simple stir-fry that comes together quickly, making it a perfect weeknight meal. You can easily swap in other spring veggies like asparagus, peas, or cabbage.
Nutrition Facts
What you will need:
- 1 Tbsp. olive oil
- 1 small onion, thinly sliced
- 1 garlic clove, minced
- 1 cup baby carrots, sliced
- 1 cup snap peas, ends trimmed
- 1 cup broccoli florets
- 1/2 cup bell peppers, sliced (red, yellow, or orange)
- 1 small zucchini, sliced
- 1 tsp. olive oil
- 1 Tbsp. soy sauce
- 1 Tbsp. rice vinegar
- 1 tsp. honey
- 1/4 tsp. ground ginger
- 2 cups cooked brown rice
