Spring Veggie Stir Fry


  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons wildflower honey or maple syrup
  • 2 teaspoons arrowroot starch or corn starch
  • 1 tablespoon grated fresh ginger
  • 1 large clove garlic, pressed or minced
  • 1/2 teaspoon crushed red pepper, adjust to taste
  • 1 tablespoon coconut oil or cooking oil of your choice
  • 1 small red onion, root & tip ends removed and cut into 1/4-inch thick wedges
  • 3 medium carrots, peeled & cut into very thin rounds
  • Pinch of salt
  • 1/2 bunch (1/2 pound) thin asparagus, tough ends removed & cut into 2-inch long pieces

Cooking Instructions

Step 1: In a liquid measuring cup, combine the soy sauce, honey, arrowroot starch, ginger, garlic, and red pepper flakes.  Whisk until blended and set aside.

Step 2: Warm the oil over medium heat until shimmering.  Add the onion and carrots and pinch of salt.  Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4-5 minutes.  If at any point you smell burning while making the stir fry, simply dial back the heat a bit.

Step 3: Add asparagus and cook, stirring every 30 seconds, until carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.

Step 4: Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30-60 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.

Enjoy this delicious stir fry features Spring veggies from Cookie+Kate!