Spring Vegetable Stir Fry

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Spring Vegetable Stir Fry

 Stir frys don’t need to be just for Asian food. Use the stir frying technique for quick cooking. Start by utilizing what’s in season. Begin with just one vegetable if that’s all you want to do. The below is just an offering of what I used in the moment. Opt or a handful of fresh herbs like dill or basil at the end to add versatility.


  •  1 tablespoon white wine or dry sherry
  • 2 teaspoons soy sauce
  • 2 tablespoons olive oil
  • 3 small garlic cloves, smashed
  • 1 leek, white and light green parts, halved and sliced into 1/4-inch thick
  • 1 bunch asparagus, cut on a bias about 1/2-inch long (remember to remove the woody ends)
  • 1 bunch radishes, each bulb cut into quarters
  • Kosher salt and fresh ground black pepper
    1 cup sugar snap peas, strings removed
  • 2 cups greens, I like yu choy or bok choy
    3 tablespoons hemp seeds (optional)
  • To serve: steamed rice and salmon

Chef Tips

If you don’t have a wok use a heavy bottom skillet or cast iron pan. If you don’t have white wine or don’t usually carry it. You can sub half water and half rice wine vinegar.


Step 1

Combine the white wine (or dry sherry) with the soy sauce and set aside

Step 2

Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic, leeks and stir-fry for 10 seconds or until fragrant. Add the asparagus and rashes, sprinkle on salt and pepper, and stir-fry for 1 minute, until the asparagus is bright green. Add the peas and stir fry for about 30 seconds.Swirl the prepared wine mixture into the wok, add the greens, and stir-fry for 1 to 2 minutes, until the vegetables are tender-crisp. Taste for seasoning and add a bit more salt if desired.