Hello, it’s Kate of two weeks’ past. I wrote this post in advance of my vacation in Morocco. I day-dreamed of this trip while I was perpetually arms-deep in dishes last year. It’s official: My cookbook’s at the printer, and I’m finally getting a real vacation!
I should be practicing yoga and exploring Marrakech right now (you might be able to catch a glimpse on Instagram stories). I’m particularly excited about our trip into the markets.
I’m hoping to come back with an awesome Moroccan rug, which might be a challenge to get home since I’m already squeezing ten days’ worth of clothing into a carry-on. I can ship rugs over, right?
I’ll tell you all about my adventures when I get back. For now, I can offer you a vibrant springtime stir-fry that is both warming and fresh. Asian stir-fries were always a bit of a mystery to me, but it turns out they’re easy to make at home with the help of a little bit of arrowroot or cornstarch to thicken the sauce.
This stir-fry is a flavor-packed side dish, or better yet, turn it into an entrée by serving it on cooked brown rice, perhaps with crispy baked tofu or a fried egg. This is my final recipe in my partnership with ALDI, and I’ve loved all of the meals I’ve made with their high-quality, affordable products.
If you missed any of them, be sure to check out my sweet potato and black bean tostadas, broccoli, cheddar and spinach frittata, and roasted mushrooms with herbed quinoa. You can also catch this recipe on their blog. Be sure to visit Hello, Healthy for recipes, cooking videos and resources on how to live a healthy life. I’ll see you at ALDI!
Spring Veggie Stir-Fry
- Author:
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 side servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: Chinese
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.
Ingredients
- ¼ cup Fusia Reduced Sodium Soy Sauce (regular soy sauce is too salty!)
- 2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
- 2 teaspoons arrowroot starch or corn starch
- 1 tablespoon grated fresh ginger
- 1 large clove garlic, pressed or minced
- ½ teaspoon crushed red pepper (scale back or omit completely if you’re sensitive to spice)
- 1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
- 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges
- 3 medium carrots, peeled and cut into very thin rounds
- Pinch of salt
- ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces
Instructions
- In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
- 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.)
- 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.
- 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.
Notes
Make it gluten free: Use gluten-free reduced-sodium tamari instead of regular soy sauce.
Make it vegan: Use maple syrup instead of honey.
▸ Nutrition Information
This post was created in partnership with ALDI and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Meredith | Earth & Oven
Good for you for getting away!!! I can’t wait to follow your stories on insta. Morocco looks absolutely bewitching. This stir fry sauce looks like it’s going to be a staple in my life.
Kate
Thanks, Meredith! I can’t wait for you to see my adventures on insta.
Ramona Watson
I just loved the sauce!
★★★★★
Abby @ Heart of a Baker
Ahh I’m so excited to see all of your videos from your retreat! It looks amazing and I’m totally jealous :) I’m a sucker for a good stir fry, so this is going into my weeknight rotation!
Kate
Thanks, Abby! So excited to share all my photos with everyone once I’m back.
patricia banner
Hi there, I am an american/ italian living in Marrakech. Just had some young chefs (girls) around to one of our cookery classes.
Hope you enjoy Marrakech.
Your blog is lovely.
Kate
Thank you, Patricia! Thus far, Marrakech has been absolutely sublime. You are so lucky to call this beautiful place home.
Pia
Katie, I’m so happy to hear things have finally begun to calm down and that you’re currently out and about exploring Marrakech -how exciting! Now, obviously, you won’t be seeing this till you return, but either way I hope you’re having an amazing time and that you enjoy the rest of your travels and adventures xx
Kate
Belated thank you, Pia! I really appreciate it. :)
Carol-Ann
Thank you for adding me.
Your recipes sound delish.
Can’t wait to try.
Enjoy Morocco !!!
Kate
Thank you, Carol-Ann!
Sara @ Last Night's Feast
This is a really beautiful dish!
Kate
Thanks, pal!
Dani
Enjoy Marrakech & Buy the Rug! I visited last year, also for a yoga retreat, and it is magical. I hope you hike up into the Atlas Mountains. One of my fellow yogi’s found her perfect rug there and they shipped it back to the States for her.
Kate
Thank you, Dani! I really wanted to go into the mountains, but I was by myself at that point and wasn’t sure it was a good idea. I’ll have to go back. I did bring a rug back, though!
Linda Wood
THanks so much Kate! Looks delicious. Can’t wait to try it.
Kate
I hope you do!
Mica @ Let's Taco Bout It Blog
This is the most colorful stir-fry I’ve ever seen! It definitely captures the spirit of spring. I hope you’re having fun in Morocco!
★★★★★
Kate
Thanks, Mica!
Deepthi
Hey Kate, get the rug! I was recently in India and bought an 8’x10′ handwoven wool rug. I also only packed a carry-on, so was able to bring the rug with me on the plane as a checked bag. I folded it into a square, and then had it shrink-wrapped in plastic at the airport. Weighed 13 kg and was within the size limits in its folded form.
Now, the rug looks absolutely gorgeous in my living room and I saved more than $3000 on the cost (if I were to buy it in Canada).
Hope you have a fabulous vacation in Morocco.
Kate
Thank you, Deepthi! I did get a rug, and I did something similar with mine—I had quite a trek ahead of me when I bought it, so I found a big rolling duffel bag for it!
Juul
Hello Kate, the link to Hello, Healty is not working correctly. Maybe you can take a look at it.
Btw tanks for all those lovely recipes.
Kate
Thanks, Juul! I’ll take a look at it.
Kate
Oh good gracious, it certainly was not. Thank you for letting me know. I just replaced it with a correct link, no idea what went wrong there.
Shanice Thomas
This looks great! I have a feeling it’ll join your Broccoli & Cheddar Gratin as one of my favourite meals. I’m also loving your Kale & Quinoa salad for lunch recently.
Do you happen to have a section for freezer-friendly meals? I’m about to get very busy with work but would love to keep enjoying your healthy, homemade meals.
I hope you’re enjoying your holiday, and I look forward to getting my hands on your cookbook!
Kate
Hi Shanice, so glad you’re enjoying my recipes! I’m sorry, I missed your comment while I was away. I don’t have a section for freezer-friendly meals but I want to publish a roundup soon!
Elena
Kate hi and regards from Cyprus. I made the stir fry today and it was so delicious it finished before I got the chance to take a picture of it. My husband and daughters loved it. Thanks so much.
★★★★★
Kate
Thanks so much, Elena! I’m so glad everyone enjoyed it.
Patsy
Oh I cant wait to try this !!! thank you Kate =)
★★★★★
Kate
Let me know how it goes, Patsy!
Ewa Szczepaniak
What a beautiful blog you are writing! A pleasure for the eyes and palate!
★★★★★
Kate
Thank you, Ewa!
Georgia
A delicious and easy dinner! My whole family loved it. I made it with brown rice and Quorn chicken and it was perfect.
Kate
Yum! Sounds fantastic, Georgia.
Kara
Quite enjoyed this! Made it with a rice/quinoa blend and your crispy baked tofu. None-vegetarian husband didn’t want me to steal any from his plate as I normally do. Only thing I’ll do differently next time is scale back the heat a tad before adding the sauce – it thickened immediately.
Kate
Yes, this one comes together really quickly. I’m so glad you both enjoyed this!
Larry Rother
Made the veggie stir fry a couple of nights ago–absolutely fantastic! My wife and I loved it, especially the sauce. I added a single head of baby bok choy as well. Tonight, it’s on to Sweet Potato and Black Bean Tacos. You might actually make me a vegetarian!
★★★★★
Kate
Ha! That may have been my plan all along. :) I’m so glad you’re enjoying my recipes so much, Larry!
Angela
Made this with your crispy tofu recipe and included some fresh spring peas (that I picked up at Aldi) served over basmati brown rice. Delicious!! It will be included in our regular rotation-Thank you!
★★★★★
Kate
Yes! ALDI for the win! So glad you enjoyed it, Angela. :)
Leslie
Hi Kate, I’m new to your blog. Just wanted to let you know that I made this for lunch today—super fast and really delicious! Thank you! I had it over brown rice.
★★★★★
Kate
You’re welcome, Leslie! Thanks so much for your note.
Beth
This was simple and easy to make. If you want a spicier sauce, try Kate’s kung pao brussel sprouts. By far the favorite in our house, but this was well-liked too!
Kate
Thanks, Beth!
Jenna
Made this tonight and loved it – paired perfectly with some baked cedar smoked salmon!! As a slight warning to others, I used regular (full sodium) soy sauce for the sauce and it did come out a little too salty for my liking, so I’d suggest sticking with low sodium stuff here, like Kate suggests – she really does know best :)
Kate
Thanks, Jenna! I go through lots of experimentation to get the right flavors for my recipes, so I’m glad you agree that the low sodium is the best option.
Carissa
This dish is amazing! The sauce has particularly delicious flavor and spice with the ginger and crushed red pepper!! Easy to enjoy being healthy with this one and several other recipes of yours that I have tried!
★★★★★
Kate
I’m so glad you loved the spices in the sauce, Carissa! It makes such a big difference with flavor.
Malia
I thought I had already rated this receipe, but this is going to be my go to receipe for stir-fries! It is so yummy! I didn’t have asparagus (but now that’s it’s in season here, I’m be trying it) and so used green beans. I used it as a main dish so I increased the amounts. Love the ginger in the recipe, really good flavors. Thanks Kate.
★★★★★
Kate
Yum! Sounds delicious, Malia. I hope you get to try it with the asparagus, too.
Jeff
This was really good. We made it just like the recipe but used ground ginger. The flavor was great (used honey), veggies were done just right n tasted great. We fried two eggs, chopped them up, and served it all over brown rice. It kind of destroyed my non stick pan tho. Maybe from the high heat. Thats the only bad part.
★★★★★
Kate
Oof, sorry about your pan, Jeff! I find a wok or a cast iron skillet works best for this type of high-heat stir-fry. I’m glad it tasted great, though!
John G
Tastiest stir-fry I’ve ever made (and, boy, I love a stir-fry). And so simple to make. As always, nothing but the best from Cookie & Kate!
★★★★★
Maggie
This worked beautifully for me! I substituted based on what I had: red pepper, asparagus, and edamame. Really nice with a sprinkle of scallions and sesame seeds on top too!
★★★★★
Kate
Wonderful!
Leslie
The Spring Veggie Stir-Fry is one of my new favorite go-to recipes. Thank you Kate! Quick, easy and delicious. The sauce blends nicely with a variety of other vegetables … usually a mix of what’s in my fridge :o)
This recipe is just one of the many I have tried and continue to make from cookieandkate.com. And I am excited to say I received my copy of the new cook book! Loving it!
★★★★★
mary
So delicious! I love the how the sauce isn’t full of refined sugar. I’ll definitely use this sauce in the future. I served over brown basmati rice with scrambled eggs.
★★★★★
Kate
Yum! Sounds delicious, Mary. I’m glad you appreciate the sauce, too– it’s my favorite part of this stir-fry.
Magda
This is soooo good! I have already made this a couple of times. My husband and I absolutely love it. Why go out when you can eat this yummy and healthy food at home. Thank you so much for this recipe!
★★★★★
Kate
Exactly! I whip this up when I’m craving take-out, too. Thanks, Magda.
Kiara
Love this stir-fry! I have made it several times now, all with different vegetables, and it has turned out great every time. So delicious and full of flavor. Thanks!
Kate
Yes! This one is great for experimentation and using whatever you have on hand.
Celine Colella
The perfect sauce! Comes together easily and without fail. I have now adopted your recipe as my go to stir fry. Thank you for the nice addition!
Kate
Awesome! Thanks a million, Celine.
Liz
Very tasty and simple! I had all the ingredients on hand and there is just enough sweet that makes me forget it is so healthy.
★★★★★
Kate
Perfect! So glad you enjoyed it, Liz.
Taya G
I totally give this 5 stars, I had to leave out the onions for one family member but added mushrooms and tofu instead, it was amazing! I have made it twice now to rave reviews. Thank you for this wonderful recipe!
Kate
Perfect! I’m so glad, Taya. Thanks for commenting!
Julia
Hubs and I loved this! We used sugar snap peas instead of asparagus since that’s what we had on hand, and we threw in some swiss chard as well. We doubled the sauce (seriously, this sauce is amazing) and added udon noodles and your crispy baked tofu recipe, and it was the perfect amount for 2 nights of dinners and a work lunch too. Can’t wait to make it again!
★★★★★
Kate
I like that! Sugar snap peas would be delicious and the chard! Thanks for sharing, Julia.
Rebecca B.
So good!
★★★★★
Kate
Thank you, Rebecca! Thanks for the review.
Rachael
Another delicious recipe, my husband is loving my cooking since i discovered your website!
★★★★★
Kate
Thank you, Rachael! I appreciate the review. I’m so happy you are loving the blog.
Jennifer
This was delicious. The sauce was key. I used different vegetables (green beans and sweet peppers) other than the red onion and it still tasted great. Thank you for sharing.
★★★★★
Kate
You’re welcome! Thanks for the review.
Deisha
Kate- this was absolutely delicious! Made it tonight after searching online for the perfect vegetarian stir fry for me. This one was it!!! Such a classic combination of flavors and I added a bit more red pepper flakes because I’m a spice lover at heart. DELICIOUS! I will defiantly be making this over and over again. Thank you so much!
★★★★★
Kate
You’re so welcome, Deisha! Thanks for letting me know how much you enjoyed this dish.
Naomi Tiscione
I make this monthly, and use blanched broccoli when the asparagus isn’t looking good. It is one of my husband’s favorite meals (we eat it over rice).
★★★★★
Kate
Thank you for sharing, Naomi! I appreciate the comment and review.
Melissa Markley
So damn good!!!!! Thank you!
★★★★★
Kate
You’re welcome, Melissa!
Kathryn
My stir fry came out perfectly! The sauce wasn’t too spicy and it was just what I was looking for.
I added broccoli, carrots, green beans, mushrooms and onions.
This will be on heavy rotation at our house. Thank you!
★★★★★
Kate
You’re welcome, Kathryn! Thanks so much for your review.
Sue Bella
Hi Kate,
If you make a bit extra of the sauce, how long can you keep it in the fridge for??
★★★★★
Kate
It should keep ok for a few days. Thanks for the review, Sue!
Lindsey
Could I use coconut aminos instead of soy sauce?
Kate
Sure! I know some have tried that and it’s worked fine. Let me know what you think!
Abha
Tried this and is delicious! Great for a week night when pressed for time or the weekend as an additional dish. Thank you for a great recipe!
★★★★★
Kate
You’re welcome!
Kayla Gray
I loved this. I doubled the sauce and stirred in cooked linguini at the end. I also used sugar snap peas in place of asparagus. My kids said it was spicy, yet kept eating it so it’s obviously good. Lol ty!
★★★★★
Kate
Sounds great, Kayla!
Marcy youker
Great stir fried, I love vegetables,your recipes are fun and delicious to cook, this one is excellent.Thanks for sharing, keep up the good work.
★★★★★
Kate
Thank you, Marcy!
Carrie Knudtsen
not an asparagus fan so I used string beans instead. So good
★★★★★
Kate
Thanks for sharing your variation, Carrie!
Dawn
Delicious! Will be in my rotation to make again & again.
★★★★★
Kate
Great, Dawn!
Matthew Mercier
Great tasting veggie stir-fry.
★★★★★
Kate
Thank you, Matthew!
Quinn
Excellent flavors. I sauteed some potatoes and mushrooms. To die for!
Thanks.
★★★★★
Kate
You’re welcome, Quinn!
Patricia A Gilmour
This recipe was so easy to make. I just bought my veges all ready cut up for stir-fry, added some asparagus and chicken for a main dish. I will make it again. Thank you
★★★★★
Kate
You’re welcome, Patricia!
Ian MacDonald
I thought this was a great recipe. Made it for my kids and they loved it! I’ve made many recipes from your site and I am never disappointed. You are a great resource! I’ve passed on your info to many who have all been equally as thrilled.
Thank you!!
★★★★★
Kate
I’m happy you aren’t disappointed, Ian! Thanks for the review.
Charlene
This recipe is a vital part of my spring rotation. I LOVE it, and it’s SO easy!! Thanks!
★★★★★
Kate
Love to hear that! Thank you, Charlene!
Peter
I added mushrooms and a lot more garlic. I had lots of good comments
★★★★★
nbsp
We really liked this. It seemed like a good vehicle for a crisper clean-out so to the recipe I added sliced cabbage and I used some chopped cucumber as garnish. It ended up resembling a favorite grain bowl from a local New Mexico restaurant, the Flying Star. My husband and I are big fans of yours.
★★★★★
Makenzie
Really easy and so flavorful – I loved this!
★★★★★
Kate
Great, Makenzie! Thank you for your review.
Pamela Traylor
My family has just gone vegan and this is the first time I have tried anything new like this. Needless to say this was a huge hit for my family. I did add some celery and zucchini to the recipe. Thank you for this fabulous recipe.
★★★★★
Kate
Wonderful! Thank you for your review, Pamela.
Margaret
So delicious! I like to eat this with brown rice and your crispy baked tofu. So flavorful and nourishing!
★★★★★
Kate
I’m glad you loved it! Thanks for trying another one, Margaret!
Carol Alexander
Wow!! We Loved this Stir Fry recipe we are having it again tonight!!!! I know BUT it is soooooo good. My 15 year old daughter never liked mushrooms , but she does now !!!!!
Thank you Kate!!
★★★★★
Kate
Thanks for sharing!
Naz
Ohmygod! The flavours in this were the bomb ! Easy as pie (or should I say stir fry!;) i mixed it in with udon noodles and it properly hit the spot! So hard finding tasty veg options ! This is going to be my Monday night meal! Thank youuu!
★★★★★
Kate
I love that you enjoyed this one so much, Naz. Thank you for sharing!
Teri
Delicious!!! So simple and good made a meal out of it with brown rice…thank you
★★★★★
Kate
You’re welcome, Teri!
Julia
This was so amazing! I usually improvise with stir fry, but your recipe was a game changer with such a quick, tasty and affordable sauce. I added in some more veggies so I can eat the leftovers the rest of the week. I included asparagus, red onion, carrots, mushroom, orange bell pepper and snow peas. I also made your crispy baked tofu and served over brown rice. The sauce was a great combination and took only a few minutes. All ingredients were budget friendly (used honey). Thank you!
★★★★★
Robyn
The sauce was SO good. No leftovers. Added 1/2 a zucchini and sliced red pepper.
★★★★★
Kate
Thank you for sharing, Robyn! I’m glad you enjoyed it.
Marcia
So good!! I had all the veggies but no store bought sauce I thought I needed for tasty stir fry, this was great tasty recipe. I added a bit of coconut milk I had an open can leftover, really quick and easy to put together, thanks again!
★★★★★
Kyree
Delicious! So much flavor and easy to make. Definitely guest worthy!
Thank you for sharing your cooking talent with us.
★★★★★
Maggie
Use this recipe all the time! Simple and tasty! Thank you!
★★★★★
Rosemary
Scrumptious
★★★★★
Kate
Thank you!
Mike Ruso
This was amazing! Thank you for the wonderful recipes!!!!
★★★★★
Kate
You’re welcome, Mike!
Petra
I have yet to make one of your recipes that we did not love Thank you Kate
★★★★★
Kate
You’re welcome! I’m excited you love so many recipe, Petra.
Kari Chandler
Another great recipe! Love the spring veggies instead of overused cauliflower and broccoli. Also added peppers and mushrooms and served over farro. The sauce is perfect!
★★★★★
Liz
Kate,
Thank you so much for another incredible recipe. I told my husband it tasted like take-out! It was so delicious. I subbed flour for the corn starch, and instead of the veggies you listed I used a bag of frozen veggies since that’s what I had on hand! It was still so tasty. Thanks so much!
★★★★★
Ronald
I made sure to use unrefined coconut oil so the coconut flavor would come through. It almost tastes like an Asian vegetable curry from a restaurant this way. Brown rice, a fried egg and a little heat from the red chili pepper make it a yummy meal.
★★★★★
Jackie
I made this wonderful recipe for supper this evening with lots of veggies-broccoli,red pepper, red onion,sugar snap peas, kale and mushrooms….The sauce is amazing and perfectly salts the dish using low sodium soy sauce! I served it over wild rice!!! We will be using this recipe often, especially with the summer vegetables coming in!
Thank you so much!! Your blog is my go-to for all new recipes!!!
★★★★★
Kate
I’m excited you love it! Thank you for sharing, Jackie. I appreciate it.
Andy
Great!
★★★★★
Jennifer
Delicious! It was so simple to make with such powerful flavor. My entire family, including the non-plant based eaters LOVED it!
★★★★★
Nidhi Tunkaliya
I tried your recipe, not exactly the same veggies, but the same process and it tasted yum. I love your recipe. The sauce is the best. It has become my go to for all kind of stir fry. Made it a meal by added cooked quinoa to it. A yummy dinner any night.
Janis
I came across your website in Google searches during my cooking sprees, and every recipe turns out so great that now your site is my go-to spot. I’ve never taken the time to rate/comment (sorry!), but after tonight, I had to. Tonight I made a Cookie-and-Kate trifecta of this amazing stir fry, the baked tofu, and the perfect brown rice. I could not believe how amazing it all turned out. The stir fry sauce was to-die-for, the baked tofu texture made it SO much better than just stir frying it like I would normally do, and your rice cooking method made it SO FLUFFY. I could not even believe my taste buds with all this coming together in one meal. Thank you for an amazing site, though if I had one suggestion for improvement, it’s more pictures of Cookie, please. :)
★★★★★
Kate
I’m happy you came to the blog, Janis! Thank you for your feedback. I may just need to do that. :)
Carmen C.
I made this recipe to get my teen boys to eat more veggies, I skipped on the red pepper and ginger (cannot handle these flavors). Used carrots, onions, green beans, brocolli. To my surprise, the soy sauce mixture instantly became thick after adding to pan. My son requested a second pan with broccoli and onions only. I made it and quickly mixed in the soy sauce mixture to get on all veggies. This was a very delicious meal served on white rice. Everyone loved it!
★★★★★
Kate
I’m happy you were able to make this work for you, Carmen! Thank you for sharing your variation.
Nan
This was a fabulous recipe. I served it over rice. To take this to the next level, make Bon Appetit’s Chili Crisp recipe and drizzle a bit over the top. Adds a wonderful complexity of flavor.
★★★★★
Kate
I’m excited you think so! I appreciate the review, Nan.
shapelessjourneys
I was hungry and looking for a quick recipe with my left over veggies(zuchinni and some carrots). Worked great! Thanm you, will def make this more often.
★★★★★
Rita
Another recipe for the win, your blog is my go-to! The sauce is spot-on and I couldn’t haven’t purchased anything better at a restaurant. I used fresh veggies available and served over brown rice.
★★★★★
Barbara
OMG! This was as goods as any Asian restaurant. I served it over brown rice. Next time I would use 1/4 teaspoon red pepper instead of 1/2 just a tad too hot for me. Thank you for sharing.
★★★★★
Kate
Thank you for your feedback, Barbara!
Steven H. Hirsch
Going to try this for the first time tonight Kate. What do you think about subbing quinoa flakes for the cornstarch or arrowroot?
Kate
Hi Steven, I haven’t tried it. Sorry! I’m not sure how it will work as a thickener.
Kerri
Delicious!! Used broccoli instead of asparagus, loved how it soaked up the sauce. Thanks, Kate!
★★★★★
Kate
You’re welcome, Kerri!
Suzette
My family LOVED this dish! We loved the combo of veggies and the yummy sauce. I will make this one to go back to. Yay you!!
★★★★★
Jenny H
Best stir fry I have ever made! Can’t wait to try it again with different veggies for fun!
★★★★★
Kate
I’m glad you enjoyed it, Jenny! Thank you for your review.
Anne Donovan
This sauce is quick, easy, and delicious. We right away went for the full dinner with the rice and tofu. Next time, I’ll try sprinkling toasted sesame seeds on top. I will keep the sauce as a universal quick dinner maker and use it often!
★★★★★
Kate
Thank you for your review, Anne!
Karen
I made the Spring Veggie Stir-Fry for dinner. I had to change some of the recipe items because we cannot have that many carbs in our meal. I eliminated the honey/maple syrup. Then I increased the garlic to 3 cloves and did not use the corm starch. It was wonderfully tasty and healthy. Thanks Kate.
★★★★
Kate
Thank you for sharing, Karen!
Rebecca
Made this last night, Excellent!!!! Another keeper! Thx Cookie, oh and Kate too ;) Love your book! thx
Kate
Thank you, Rebecca! I’m happy to hear that.
Jeanne
Made this for dinner tonight, and it was delicious. The hub is not a particular vegetable lover… he has been vegan for over 40 years now, so go figure…and he got seconds. Only had a half red onion, so supplemented with a half red pepper, and served it with quinoa. Thank you for another great recipe. By the way, that photo of your beautiful and joyous baby made my day!
★★★★★
Angela Langston
Wow delicious! Easy to make & nutritious
★★★★★
Kate
I’m happy you enjoyed it, Angela!
Kathryn
This is delicious! I’ve made many of your recipes and I have your cookbook. Every single recipe I’ve tried is a hit! I just used up a too ripe banana and made the Peanut Butter, Banana, Honey, Oat, Chocolate Chip Cookies. YUM!
★★★★★
David Noel
The sauce for this was fantastic! So much flavor!
★★★★★
Kate
You’re welcome, David! I’m glad you enjoy it.
Malia
This is super yummy! Asparagus is not quite in season yet, but I used other vegies to substitute. The sauce is excellent! I’m making it again today. Thanks Kate!
★★★★★
Kate
I’m excited you loved it, Malia! I appreciate your review.
Vincent van Heesewijk
Best ever. Part of our standard spring recipes. I double up on the sauce.
★★★★★
Chip
I made this a main meal by cooking mushrooms before adding the onions and carrots. USA shrimp was added with the asparagus and it all was served on top of soba nsoodles. The delicious sauce is my new go-to stir-fry sauce. Thanks, so much
★★★★★
Kate
You’re welcome, Chip! I’m glad you loved it.
Elizabeth
Delicious! Sauce was a little too sweet for me so will cut back on the sweetener next time (I used maple syrup). I doubled the sauce recipe and added extra asparagus, snap peas and shrimp. Served with basmati rice. This would work great with whatever veggies you have on hand, just need to make sure you add them in the right order so they don’t overcook.
★★★★★
Janine Barclay
I have never heard of fusia soy sauce. Is braggs liquid amino’s the same thing?
kimberly
Hi Kate! Firstly, my sincerest condolences on the loss of Cookie. May your memories of her live on and sustain you. This sauce is amazing and couldn’t be easier, thank goodness cause I’m not much for complicated cooking. Can you tell me, if I’d like to make it in advance how long I can keep it in the fridge?
Thank you for your recipes, they are wonderful!
Kimberly
Kate
Thank you, Kimberly. I appreciate your kind words. It should keep well for 3-4 days. I hope you love it!
Marion Ida Malsbury
I made this for Easter dinner….and got 3 requests for the recipe! It was a huge hit….Thank you!
Kate
You’re welcome, Marion! Thank you for your review.