Spring Veggie Stir-Fry

Name: Spring Veggie Stir-Fry
Ingredients: Pinch of salt; 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; 1 tablespoon grated fresh ginger; ¼ cup Fusia Reduced Sodium Soy Sauce; 3 medium carrots, peeled and cut into very thin rounds; 2 teaspoons arrowroot starch or corn starch; 2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup; ½ bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces; 1 large clove garlic, pressed or minced; ½ teaspoon crushed red pepper (scale back or omit completely if you’re sensitive to spice)

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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.

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Ingredients

Pinch of salt
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
1 tablespoon grated fresh ginger
¼ cup Fusia Reduced Sodium Soy Sauce
3 medium carrots, peeled and cut into very thin rounds
2 teaspoons arrowroot starch or corn starch
2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
½ bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces
1 large clove garlic, pressed or minced
½ teaspoon crushed red pepper (scale back or omit completely if you’re sensitive to spice)