Hello, it’s Kate of two weeks’ past. I wrote this post in advance of my vacation in Morocco. I day-dreamed of this trip while I was perpetually arms-deep in dishes last year. It’s official: My cookbook’s at the printer, and I’m finally getting a real vacation!
I should be practicing yoga and exploring Marrakech right now (you might be able to catch a glimpse on Instagram stories). I’m particularly excited about our trip into the markets.
I’m hoping to come back with an awesome Moroccan rug, which might be a challenge to get home since I’m already squeezing ten days’ worth of clothing into a carry-on. I can ship rugs over, right?
I’ll tell you all about my adventures when I get back. For now, I can offer you a vibrant springtime stir-fry that is both warming and fresh. Asian stir-fries were always a bit of a mystery to me, but it turns out they’re easy to make at home with the help of a little bit of arrowroot or cornstarch to thicken the sauce.
This stir-fry is a flavor-packed side dish, or better yet, turn it into an entrée by serving it on cooked brown rice, perhaps with crispy baked tofu or a fried egg. This is my final recipe in my partnership with ALDI, and I’ve loved all of the meals I’ve made with their high-quality, affordable products.
If you missed any of them, be sure to check out my sweet potato and black bean tostadas, broccoli, cheddar and spinach frittata, and roasted mushrooms with herbed quinoa. You can also catch this recipe on their blog. Be sure to visit Hello, Healthy for recipes, cooking videos and resources on how to live a healthy life. I’ll see you at ALDI!
Spring Veggie Stir-Fry
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 side servings
- Category: Side dish
- Cuisine: Chinese
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 Fusia Reduced Sodium Soy Sauce (regular soy sauce is too salty!)
- 2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
- 2 teaspoons arrowroot starch or corn starch
- 1 tablespoon grated fresh ginger
- 1 large clove garlic, pressed or minced
- ½ teaspoon crushed red pepper (scale back or omit completely if you’re sensitive to spice)
- 1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
- 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
- ½ bunch (½ 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.
Make it gluten free: Use gluten-free reduced-sodium tamari instead of regular soy sauce.
Make it vegan: Use maple syrup instead of honey.
This post was created in partnership with ALDI and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!