Spring Vegetable Stir-Fry

Ingredients

• ●1 tablespoon neutral oil (avocado or grapeseed)
• ●1 tablespoon sesame oil
• ●1 bunch asparagus, cut into 2-inch pieces on the diagonal
• ●1 cup sugar snap peas, strings removed
• ●1 cup fresh peas (shelled) or snow peas
• ●4 green onions, cut into 2-inch pieces
• ●1 cup baby bok choy, quartered (about 2 small heads)
• ●2 cloves garlic, minced
• ●1 tablespoon fresh ginger, grated
• ●1 cup firm tofu, cubed (or cooked chicken or shrimp)
• ●*Sauce:**
• ●2 tablespoons soy sauce or tamari
• ●1 tablespoon rice vinegar
• ●1 tablespoon honey
• ●1 teaspoon cornstarch mixed with 1 tablespoon water
• ●Sesame seeds and thinly sliced green onion, for garnish

Method

1. Whisk the sauce ingredients together in a small bowl and set aside.
2. Heat the neutral oil and sesame oil in a large wok or skillet over high heat until shimmering. The pan needs to be properly hot for a good stir-fry — you want sear, not steam.
3. Add the tofu (or protein) and cook without stirring for 2 minutes to get a golden crust. Flip and cook 1 minute more. Remove and set aside.
4. In the same hot pan, add the asparagus. Cook for 2 minutes, tossing occasionally.
5. Add the snap peas, fresh peas, bok choy, and green onions. Stir-fry for 2 minutes.
6. Add the garlic and ginger. Cook for 30 seconds — keep everything moving so the garlic doesn't burn.
7. Return the tofu to the pan. Pour in the sauce. Toss everything together for 1 minute until the sauce thickens slightly and coats the vegetables.
8. Serve immediately over steamed rice, garnished with sesame seeds and sliced green onion.
9. *Storage:** Best eaten fresh. Leftovers keep for 1 day refrigerated but the vegetables will lose their snap.
10. *Seasonal note:** The key to a great stir-fry is not overcrowding the pan. If your wok is small, cook the vegetables in two batches. They should sizzle loudly when they hit the oil — if they don't, the pan isn't hot enough.