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


  1. 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.
  2. In a small bowl, combine the water, hoisin sauce, soy sauce, rice vinegar, sesame oil and cornstarch; stir until cornstarch has dissolved.
  3. 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

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