We’ve had Asparagus at the Market for the last few weeks, and I’ve been loving plain roasted asparagus as a side dish, but last night I needed a dish to use up ALL of the amazing spring veggies I have in my fridge, including radishes, bok choy, asparagus and kale! I found this recipe on wellvegan.com and swapped out the summer corn for the items in my fridge! Here’s some inspiration for your spring veggies:
- 1 leek, rinsed and diced (white part only, about 2 cups) (Or green onion, added at the end)
- 2 large garlic cloves, minced
- ½ lb. thin asparagus stalks, trimmed and cut into 2-inch pieces
- 2 cups sugar snap peas, trimmed
- 1 heaping of cup radishes, sliced into bite-sized wedges
- 2 ears fresh corn, cut off the cob with a sharp knife (Here’s where I subbed in the Bok Choy and Kale that I had in my fridge)
- Squeeze of fresh lemon juice
- Salt and black pepper, to taste
- Stir-fry noodles or rice, for serving (optional)
- Soy sauce or tamari, for serving (optional)
If using, cook stir-fry noodles (I used thin rice noodles), rice, or quinoa according to package directions. When done, drain and rinse the noodles or fluff the rice/quinoa with a fork and set aside.
Make sure you have all of your vegetables prepped and ready to go – stir-frying is super fast-paced! Heat a wok or stainless steel pan over medium heat and add 1 tablespoon of sesame oil. When hot, add the leek and cook for 3 minutes, stirring frequently. Add the garlic and cook for a minute more. Turn heat to high and add the asparagus, sugar snap peas, radishes and Bok Choy, stir fry 2 minutes and then add the Kale and green onions. Cook until vegetables are brightly colored and slightly tender, about 3 minutes more. Remove pan from heat and add a generous squeeze of fresh lemon juice. Season with salt and pepper to taste.
Serve stir-fry vegetables with noodles, rice, or quinoa. Add a splash of soy sauce or tamari for additional flavor, if desired (keep in mind this will darken the color of your dish.)