This spring greens stir-fry is a fresh, vibrant dish that celebrates the crisp flavors of the season. Light yet satisfying, it comes together quickly and makes a colorful side or simple plant-forward main packed with bright, savory goodness.
- Category: Salads + Sides
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon rice vinegar or lemon juice
- 1 1/2 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon fresh grated ginger (optional)
- 2 cloves garlic, minced
- 2 scallions, sliced
- 2 cups baby spinach or chopped spring greens (kale, chard or beet greens)
- 1 cup snap peas or snow peas
- 1 bunch asparagus, cut into 2-inch pieces
- Optional: sesame seeds, chili flakes
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add asparagus and peas. Stir-fry for 3–4 minutes until bright green and just tender.
- Add garlic, ginger, and scallions. Cook for 30–60 seconds until fragrant.
- Add selected greens and toss until just wilted (1–2 minutes).
- Stir in soy sauce and rice vinegar or lemon juice. Remove from heat.
- Top with sesame seeds or chili flakes if desired. Serve immediately.