This stir fry is soy-free, gluten-free, and loaded with your favorite spring flavors and textures! Add in as much green as you can to really get the detoxing and cleansing benefits from all those cruciferous veggies, flourishing in the springtime to help us transition from winter into summer. This dish is a weeknight staple at my house! It comes together quickly and is delicious.

Spring Stir Fry Recipe

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 2-3

INGREDIENTS

¼ cup tamari sauce
2 tbsp maple syrup
1 tbsp ginger, grated

2 garlic cloves, minced
½ tsp red pepper flakes
1 tbsp coconut oil
1 red onion, chopped
1 shallot, diced
1 bunch asparagus, cut into pieces
1 bunch scallions
12 snap peas
1 bunch microgreens
6 radishes

INSTRUCTIONS

1. Start by making your dressing. Combine the tamari, maple syrup, ginger, garlic, and salt to taste. You can whisk these together or throw them all in a blender and emulsify until combined.

2. Prepare all your veggies and add the coconut oil to a sauté pan over medium heat. Starting with the onions and shallot, sauté until translucent.

3. Add the radishes, snap peas, and asparagus. Cook until bright green, with a bit of crunch left.

4. Enjoy on the side of your main entrée or dish over cooked white rice. Top with scallions and microgreens and an extra drizzle of the tamari maple sauce. Enjoy!

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