Spring Veggie Stir-Fry
This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.
¼ cup Reduced Sodium Soy Sauce
2 tablespoons Organic Wildflower Honey
2 teaspoons arrowroot starch
1 tablespoon grated fresh ginger
1 large clove garlic, pressed or minced
½ teaspoon crushed red pepper
1 tablespoon Organic Coconut Oil
1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges
3 medium carrots, peeled and cut into very thin rounds
Pinch of salt
1/2 pound thin asparagus, tough ends removed and cut into 2-inch long pieces
In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.