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Spring Veggie Stir Fry

Servings: 6

Prep time: 10 min Cooking time: 10 min


  • 4 tablespoons reduced-sodium soy sauce or tamari

  • 2 tablespoons agave

  • 2 teaspoons arrowroot starch or cornstarch

  • 1 tablespoon fresh ginger, grated

  • 2 garlic cloves, minced

  • 1/2 teaspoon red pepper flakes (optional)

  • 2 tablespoons avocado or olive oil

  • 1 shallot, sliced

  • 1/2 cup cashews, roasted and unsalted

  • 3 medium carrots, peeled and cut into thin rounds

  • 1/2 bunch (1/2 pound) asparagus, ends removed and cut into 2-inch pieces

  • 1/2-pound sugar snap peas

  • 8 oz. mushrooms, ends removed and quartered


  1. In a liquid measuring cup, combine the soy sauce, agave, cornstarch, ginger, garlic, and red pepper flakes. Whisk until blended and set aside.

  2. Warm the oil over medium heat until shimmering. Add the shallot, cashews, carrots, asparagus, snap peas, and mushrooms. Cook, stirring every 30 seconds or so, for about 9 minutes.

  3. Pour in the prepared sauce, while stirring constantly, until the sauce has thickened, about a minute. Remove from heat and serve as-is, or with brown rice and a protein of your choice, such as tofu, chicken, or shrimp.


Spring Veggie Stir Fry
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