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    Home » Asian Takeout » Spring Vegetable Stir Fry

    Spring Vegetable Stir Fry

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    Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables including carrots, asparagus, green beans, and mushrooms (or whatever veggies that you have on hand!). It's packed with savoury and salty flavour from a few simple ingredients in a light sauce that coats all the vegetables. The best part? It comes together in under 20 minutes including prep. Serve it with sprinkle of sesame seeds alongside a bowl of steamed rice and/or your favourite protein.

    Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook. | aheadofthyme.com

    Why You'll Love Spring Vegetable Stir Fry

    • Fresh and delicious. Spring vegetable stir fry takes a classic stir fry recipe and makes it seasonal. Fresh carrots, mushrooms, asparagus, and green beans make this recipe shine with their natural, earthy flavours.
    • A saucy situation. The liquids from the vegetables combined with the olive oil, soy sauce, and balsamic vinegar create a yummy sauce that tastes great on the spring vegetable stir fry and whatever else you eat it with! Pair with steamed rice, fried rice, noodles, or get creative and have it with some couscous or quinoa, and choose any yummy protein from fish and chicken to chickpeas and peanuts.
    • One-pan, no problems. This spring vegetable stir fry is incredibly easy to make. Once you've got all your veggies cut, everything goes into (one wok or skillet), and it takes less than 10 minutes to cook.
    Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook. | aheadofthyme.com

    Ingredients and Substitutions

    To make this easy 10-minute spring vegetable stir fry, you will need a wok or skillet and the following ingredients:

    • olive oil
    • vegetables - you can use any combinations of vegetables. I used carrots, shiitake mushrooms (or brown mushrooms), asparagus, and green beans.
    • garlic
    • seasoning - salt, black pepper, soy sauce, and balsamic vinegar.
    • sesame seeds - to sprinkle on top for serving (optional).

    This stir fry is completely customizable with whatever vegetables that you have on hand. Some of my favourite veggies in stir fries are: sugar snap peas, edamame, broccoli, watercress, bell peppers, and baby corn. You could also add some chilis for a kick.

    How to Make the Best Spring Vegetable Stir Fry

    1. Stir fry the vegetables. Heat oil in a large skillet for 2 minutes until the hot oil sizzles. Add carrots and sauté for 2-3 minutes until tender. Add mushrooms and garlic and stir fry for another 2 minutes until fragrant and tender. Stir in asparagus and green beans and season with salt and pepper.
    2. Add sauce. Add in soy sauce and balsamic vinegar. Stir well until evenly combined. Stir in 1-2 tablespoons water if desired to make a bit more saucy.
    3. Serve. Sprinkle sesame seeds on top and serve immediately with steamed rice.
    Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook. | aheadofthyme.com

    Storing Instructions

    • How to store: Let stir fry vegetables cool to room temperature before placing them in an airtight container. Then, store in the refrigerator for up to 4-5 days.
    • How to reheat: For best results, reheat leftovers on the stovetop over low to medium heat to avoid overcooking. Stir frequently to ensure even reheating. You can also reheat in the microwave, covered, in 15-second increments until hot.
    Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook. | aheadofthyme.com

    More Stir Fries

    • 10-Minute Shrimp Fried Rice
    • Shanghai Style Fried Noodles
    • Stir-Fried Rice Cakes with Shrimp
    • 10-Minute Chicken Pad Thai
    • Stir Fried Rice Noodle Rolls with Peanut Sauce

    Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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    Print
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    Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook. | aheadofthyme.com

    Spring Vegetable Stir Fry


    ★★★★★

    5 from 3 reviews

    • Author: Sam Hu | Ahead of Thyme
    • Total Time: 20 minutes
    • Yield: 3-4 servings
    • Diet: Vegan
    Print Recipe
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    Description

    Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook.


    Ingredients

    • 2 tablespoon olive oil
    • 3 medium carrots, sliced
    • 1 cup shiitake mushrooms, thinly sliced
    • 1 clove garlic, minced
    • 1 cup medium asparagus, ends trimmed and cut into 2-inch pieces
    • 1 cup green beans, ends trimmed and cut into 2-inch pieces
    • ¼ teaspoon salt (or to taste)
    • ¼ teaspoon ground black pepper (or to taste)
    • 1 tablespoon soy sauce
    • ½ tablespoon balsamic vinegar
    • 1 teaspoon sesame seeds 

    Instructions

    1. Heat oil in a large skillet for 2 minutes until the hot oil sizzles. Add carrots and sauté for 2-3 minutes until tender.
    2. Add mushrooms and garlic and stir fry for another 2 minutes until fragrant and tender.
    3. Stir in asparagus and green beans and season with salt and pepper.
    4. Add in soy sauce and balsamic vinegar. Stir well until evenly combined. Stir in 1-2 tablespoons water if desired to make a bit more saucy.
    5. Sprinkle sesame seeds on top and serve immediately with steamed rice.

    Notes

    How to customize: This stir fry is completely customizable with whatever vegetables that you have on hand. Some of my favourite veggies in stir fries are: sugar snap peas, edamame, broccoli, watercress, bell peppers, and baby corn. You could also add some chilis for a kick.

    How to store: Let stir fry vegetables cool to room temperature before placing them in an airtight container. Then, store in the refrigerator for up to 4-5 days.

    How to reheat: For best results, reheat leftovers on the stovetop over low to medium heat to avoid overcooking. Stir frequently to ensure even reheating. You can also reheat in the microwave, covered, in 15-second increments until hot.

    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: Side Dish
    • Method: Stir Fry
    • Cuisine: Chinese

    Keywords: spring vegetable stir fry, vegan stir fry, easy vegetarian stir fry, how to make chinese stir fry, asian vegan stir fry

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    Spring Vegetable Stir Fry
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    Reader Interactions

    Comments

    1. Michele Wedewer says

      March 29, 2022 at 2:37 am

      Could I replace the Shiitake mushrooms with baby Bella?

      Reply
    2. Barbara E Horan says

      April 04, 2021 at 4:46 pm

      I doubled the recipe for an Easter bruch today, hoping I would have leftovers. It didnt work out that way because everyone loved it and had seconds. Many comments about the sauce and how delicious it went with the veggies. I gave the recipe to everyone there, telling them that it was crazy easy to make.

      ★★★★★

      Reply
      • Sam Hu | Ahead of Thyme says

        July 03, 2021 at 12:10 pm

        Hahha that is the best kind of problem to have! So glad you liked the recipe!

        Reply
    3. Diana says

      April 02, 2021 at 8:26 am

      I love this easy recipe!

      ★★★★★

      Reply
      • Sam Hu | Ahead of Thyme says

        July 03, 2021 at 12:08 pm

        Thank you so much!

        Reply
    4. Cindy says

      March 31, 2021 at 11:10 am

      Love this spring vegetable stir fry recipe! Even my picky eaters had a lot of them for dinner last night. Thanks for sharing!

      ★★★★★

      Reply
      • Sam Hu | Ahead of Thyme says

        July 03, 2021 at 12:05 pm

        Yay that makes me so happy to hear!

        Reply

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