Asparagus With Mixed Vegetables Stir-Fry Recipe

Recipe By Slurrp

This asparagus with mixed vegetables stir-fry is a healthy and flavorful dish that is quick and easy to make. The asparagus is cooked until tender-crisp and then combined with a colorful mix of bell peppers, carrots, and snap peas. The vegetables are stir-fried in a savory sauce made with soy sauce, garlic, and ginger, adding a delicious umami flavor to the dish. This stir-fry is perfect as a side dish or can be served over rice or noodles for a satisfying vegetarian main course.

4.3
20 Rating -
Rate
15minstotal
10minsPrep
5minsCook
15m.total
10m.Prep
5m.Cook
Asparagus With Mixed Vegetables Stir-Fry
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Ingredients for Asparagus With Mixed Vegetables Stir-Fry Recipe

  • 1/2 bunch Asparagus, Trimmed And Cut Into Bite Sized Pieces
  • 1/2 Red Bell Pepper, Sliced
  • 1/2 Yellow Bell Pepper, Sliced
  • 1/2 Carrot, Sliced Into Thin Strips
  • 1/2 cup Snap Peas, Ends And Strings Removed
  • 1 tablespoon Oil
  • 1 tablespoon Soy Sauce
  • 1 cloves Cloves Garlic, Minced
  • 1/2 teaspoon Grated Ginger
  • pinch Pinch Of Sugar

Directions: Asparagus With Mixed Vegetables Stir-fry Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Trim the ends of the asparagus and cut them into bite-sized pieces. Slice the bell peppers and carrots into thin strips. Remove the ends and strings from the snap peas.
  • STEP 2.Heat some oil in a large skillet or wok over medium-high heat. Add the asparagus and stir-fry for 2-3 minutes until it starts to become tender.
  • STEP 3.Add the bell peppers, carrots, and snap peas to the skillet and continue stir-frying for another 3-4 minutes until the vegetables are crisp-tender.
  • STEP 4.In a small bowl, whisk together soy sauce, minced garlic, grated ginger, and a pinch of sugar. Pour the sauce over the vegetables and stir to coat evenly.
  • STEP 5.Continue cooking for another 1-2 minutes until the sauce thickens slightly and coats the vegetables.
  • STEP 6.Remove from heat and serve the asparagus with mixed vegetables stir-fry hot as a side dish or over rice or noodles as a main course.

Cooking Tips

  • To ensure even cooking, cut the vegetables into similar-sized pieces.
  • Feel free to add other vegetables like mushrooms or broccoli to the stir-fry for more variety.
  • For a touch of heat, add some red pepper flakes or a drizzle of sriracha sauce to the sauce.
  • Serve the stir-fry immediately to enjoy the vibrant colors and crisp texture of the vegetables.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the stir-fry in a skillet or microwave until heated through.
  • Serve the leftovers as a side dish or use them as a filling for wraps or sandwiches.
Nutrition
value
319
calories per serving
6 g Fat21 g Protein51 g Carbs29 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    21g
  • Carbs
    51g
  • Fiber
    29g

MacroNutrients

  • Carbs
    51g
  • Protein
    21g
  • Fiber
    29g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    405mg
  • Iron
    13mg
  • Vitamin A
    1932mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    1mg
  • Vitamin B9
    413mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    257mg
  • Vitamin E
    3mg
  • Copper
    2mcg
  • Magnesium
    190mg
  • Manganese
    2mg
  • Phosphorus
    530mg
  • Selenium
    9mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp