You want to know the easiest, most perfect meal you can make in springtime? An all green veggie stir fry.
I love stir fry meals because they are ridiculously easy to make and are endlessly variable. The most complex part of the stir fry is knowing which veggies cook longer and need to go in first versus which ones cook quickly and should go in last.
I can break that down for you quickly:
If the veggie is part is harder (asparagus, green beans, cabbage, cauliflower), it goes in first.
If the veggie is equal parts soft/hard (zucchini, broccoli), the veggies goes in next.
If the veggie is meant to have a little crunch, (snap/snow peas, kale, bean sprouts) it goes in last.
I know that seems a little obvious, but it’s not rocket science. It’s just veggies. Play with it a bit.
Here’s my basic recipe.
Springtime Green Veggies Stir Fry
1 tbs coconut oil
4 -6 cups of veggies (I use asparagus, broccoli, zucchini, snap peas, bean sprouts, cabbage, kale, green beans)
4 spring onions, white and green parts chopped
2 cloves of garlic, minced
salt or soy sauce or both
Heat oil in large pan or wok. Add in the harder veggies first (asparagus, cabbage) and stir thoroughly for a few minutes. Then add in the spring onions and garlic. Saute for another 2 minutes, then add in the next tier of veggies (broccoli, zucchini) and stir well, cooking for about 3 minutes until broccoli is bright green.
Then add in the veggies you want crispier (snap peas, bean sprouts), plus the salt and sesame seeds. Stir for a minute of 2 until bright green and not soft.
When the veggies are ready, add in a little soy sauce (if that’s your fancy) and serve warm over quinoa.
***savory/spicy variation: you can make this with toasted sesame oil and ginger. Ginger would go in at the same time at the garlic.