Spring Veggie Stir-Fry | Recipe Cart

Name: Spring Veggie Stir-Fry | Recipe Cart
Ingredients: 1/4 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; 1/2 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 1/4-inch thick wedges; 3 medium carrots, peeled and cut into very thin rounds; Pinch of salt; 1/2 bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

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Spring Veggie Stir-Fry with honey soy glaze and crisp vegetables. Quick & easy recipe from Cookie and Kate. Perfect in just 20 minutes!

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Ingredients

1/4 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
1/2 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 1/4-inch thick wedges
3 medium carrots, peeled and cut into very thin rounds
Pinch of salt
1/2 bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces