Stir fry with asparagus, snap peas, and spinach

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Stir fry with asparagus, snap peas, and spinach

A vegetarian stir fry that's ready in 25 minutes thanks to quick cooking vegetables like asparagus, snap peas, and spinach. The light sauce is flavored with lime and honey.

Prep Time10

Cook Time15

Total Time25

Servings: people

Calories: 559kcal

Ingredients

Rice

¾ cup rice I prefer jasmine for this recipe
2 limes zest and juice

Stir fry

1 tablespoon olive oil
1 tablespoon fresh ginger
1 pinch red pepper optional
10 asparagus spears
6 ounces sugar snap peas
2 cups spinach

Sauce

1 tablespoon honey
1 lime zest and juice
1 tablespoon soy sauce
1 tablespoon chopped fresh mint or cilantro
1 teaspoon toasted sesame oil optional, but very tasty

Garnish

¼ cup cashews or peanuts
4 green onions

Instructions

Make the rice

Zest 2 of the limes. Toss the zest and juice into a pot with the amount of water indicated on your jasmine rice package. (You can zest & juice the 3rd lime now, just don't forget to set it aside for later).
Add rice and cook according to directions, usually bringing it to a boil, then simmer for 15-20 minutes. If it finishes before your vegetables, just keep it covered and it will stay warm.

Toast nuts

Heat your largest stir fry pan over medium heat and add the cashews. Toast for 2 minutes, or until they smell fragrant. Take them out and set aside.

Stir fry the vegetables

Prep the vegetables: slice the green onions and grate the ginger on a zester or finely chop to save time.
Slice the asparagus into 1 inch pieces and pull the stringy ends off the snap peas if required.
Zest the last lime and cut it in quarters (for easier squeezing).
Heat your now-empty stir fry pan over medium heat and add olive oil.
Add ginger and red pepper flakes (optional) to the pan and saute for 1 minute, until fragrant. (The red peppers release their heat into oil extremely well).
Add the asparagus and snap peas, cooking for 2-4 minutes, until they are just slightly cooked but still snappy.

Add the sauce & serve

Add the honey, soy sauce, red pepper flakes, lime zest, and ¼ teaspoon salt to the pan. Cook for another 2 minutes. Remove from heat. Your rice should just about be done.
Squeeze in fresh lime juice and salt to taste. Top with green onions, mint (or cilantro), and cashews, then serve.

Notes

Asparagus: if you end up with woody/stringy asparagus, cut them into coins instead of 1" slices. Then you won't notice the stringy texture.

Cashews: you could sub in peanuts. I prefer salted nuts for a stir fry.

Rice: jasmine rice is faintly floral, which works great with the lime juice and honey. But you can sub in any other rice too.

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Nutrition