Ginger, garlic, and a variety of fresh, seasonal produce add plenty of flavor to this Spring Vegetable Stir-Fry.
Spring Vegetable Stir-Fry
Serves: 4
Ingredients
- 1⁄2 cup low-sodium vegetable broth
- 1⁄4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 1 teaspoon minced fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 2 teaspoons cornstarch
- 1 tablespoon olive oil
- 2 small turnips, peeled and cut into wedges
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 4 green onions, cut into 2-inch pieces
- 1 1⁄2 cups fresh peas, blanched
- Garnish: chopped fresh cilantro, chopped peanuts
Instructions
- In a small bowl, whisk together broth, lemon juice, soy sauce, ginger, garlic, salt, and pepper. Whisk in cornstarch until smooth.
- In a 12-inch enamel-coated cast-iron skillet, heat oil over high heat. Add turnips; cook, stirring occasionally, until crisp-tender, about 6 minutes. Stir in broth mixture, asparagus, and green onion; cook, stirring frequently, until tender, about 4 minutes. Stir in peas, and cook for 1 minute more. Garnish with cilantro and peanuts, if desired.
