Spring Veggie Stir-Fry by Cookie and Kate

This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.

Original recipe

View on Cookie and Kate


Prep: 10mins Cook: 10mins Total: 20mins


122 calories
Carbohydrate content
20.7 g
Cholesterol content
0 mg
Fat content
3.7 g
Fiber content
3.6 g
Protein content
4 g
Saturated fat content
2.9 g
Serving size
Sodium content
753.6 mg
Sugar content
13.2 g
Trans fat content
0 g



  1. In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
  2. Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
  3. Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
  4. Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.