Spring Vegetable Stir Fry

What you’ll need

You shop for many of the ingredients in this stir fry with your Bridge Card and Double Up Food Bucks.

Tofu, tempeh, or your choice of of protein

8 ounces

Soy sauce

6 Tbsp, split

Cooking oil

6 Tbsp, split

Sugar snap peas

2 cups

Asparagus, ends trimmed and cut into 1 inch pieces

12 stalks

Radishes, thinly sliced

2 cups

Green onions, chopped

Vinegar

2 Tbsp

Sugar or honey

1 Tbsp

Cornstarch or arrow root starch (optional, used for thickening)

2 tsp

Choice of cooked rice, noodles, riced veggies, or veggie noodles.

4 cups

Instructions

Serves 4

Time: 25 minutes

Source

adapted from Fit Mitten Kitchen

Preparation:

1. Add tempeh or choice of protein to shallow dish and add 3 Tbsp soy sauce and toss to coat; set aside to marinate.

2. Heat 2 Tbsp of cooking oil in large skillet over medium-high heat. Add sugar snap peas, asparagus and radishes. Cook for 4-5 minutes, stirring frequently. Transfer vegetables to bowl or plate; set aside.

3. In small bowl whisk remaining 3 Tbsp of soy sauce, 2 Tbsp of cooking oil, vinegar, sugar, and cornstarch to make a sauce; set aside.

4. Heat remaining 2 Tbsp of oil in a skillet over medium heat. Add marinated protein and cook on one side until edges start to caramelize then flip. Reduce heat and cover until cooked thoroughly. Add in previously sautéed vegetables and sauce, stirring frequently until sauce has thickened.

5. Serve over your choice of rice or noodles and top with green onions.

What you’ll need

Instructions

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