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Cookie and Kate
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.
37
4,648
44
20 min
TOTAL TIME
112
CALORIES
$0.94
PER SERVING
Ingredients
11 INGREDIENTS
4 SERVINGS
1 pinch salt
1 tbsp coconut oil
1/2 tsp crushed red pepper
1/4 cup fusia reduced sodium soy sauce
3 medium carrots
peeled and cut into very thin rounds
1 small red onion
root and tip ends removed and cut into ¼-inch thick wedges
2 tsp arrowroot starch
1/2 lbs asparagus
tough ends removed and cut into 2-inch long pieces
1 clove garlic
pressed or minced
2 tbsp wildflower honey
1 tbsp fresh ginger
grated
Directions
9 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
View Directions on Cookie and Kate
Health Info
Macros
18g
CARBS
3g
FAT
3g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
MEDITERRANEAN
Contains these allergens
SOYBEANS
WHEAT
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Frequently Asked Questions
What vegetables can I use for a vegetable stir fry?
How do I prepare the vegetables for a stir fry?
What kind of oil should I use for stir frying?
Do I need a wok to stir fry?
How do I prevent my stir fry from being too watery?
Can I add meat or tofu to my vegetable stir fry?
How should I store leftover vegetable stir fry?
Can I use different sauces or seasonings for my stir fry?
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