Asian Spring Vegetable Stirfry
Stirfrying is a great way to incorporate more vegetables into a daily healthy eating regime. You can serve this over steamed rice, but using a grain like quinoa, barley, farro or freekah ensures extra protein and fiber.
- ½ lb asparagus, ends trimmed, spears cut into bite-size pieces
- ½ lb sugar snap peas, trimmed
- 1 cup frozen petite peas
- ¼ cup water
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp Asian sesame oil
- ½ tsp cornstarch
- 2 tbsp vegetable or peanut oil
- 1 leek, white part only, halved, rinsed and thinly sliced
- 2 cups baby spinach
- 1 tbsp minced fresh ginger
- Steamed rice for serving
- Bring a large pot of water to boil. Add the asparagus and sugar snap peas and cook for 2 minutes. Just before draining add peas, cook about 30 seconds, then drain the vegetables in a colander.
- In a small bowl, combine the water, hoisin sauce, soy sauce, rice vinegar, sesame oil and cornstarch; stir until cornstarch has dissolved.
- Heat a wok or large skillet until very hot and add 1 tbsp of the vegetable oil. Add the leek, ginger and baby spinach and stirfry until the leek is tender and spinach has wilted, about 2 minutes. Add the remaining vegetable oil along with the reserved asparagus, sugar snap and petite peas; stir fry until heated through, about 2 minutes. Add the sauce and stir until it thickens, about 1 minute. Serve immediately over steamed rice.
Makes 4 servings
Only the finest ingredients will do.
Before making these great dishes, be sure to stop by Relish Retail. We've stocked our store with items we love to use ourselves, including gourmet recipe essentials from around the world. From Spanish saffron to Madagascar vanilla, our pantry staples will help you add flourish to any meal.