Spring Vegetable Stir Fry
July 13, 2026
A quick one-pan stir fry of carrots, mushrooms, asparagus, and green beans in a light soy-balsamic sauce—ready in about twenty minutes.
Swap in whatever you’ve got—snap peas, broccoli, bell peppers, baby corn, or a pinch of chili for heat. Great alongside rice, noodles, or your favorite protein.
More tips and storage notes are on the original recipe at Ahead of Thyme.
Spring Vegetable Stir Fry
Seasonal vegetables stir-fried with garlic, soy sauce, and balsamic vinegar—customizable and done in about twenty minutes. Adapted from Ahead of Thyme.
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots, sliced
- 1 cup shiitake mushrooms, thinly sliced
- 1 clove garlic, minced
- 1 cup asparagus, ends trimmed and cut into 2-inch pieces
- 1 cup green beans, ends trimmed and cut into 2-inch pieces
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 tablespoon soy sauce
- ½ tablespoon balsamic vinegar
- 1 teaspoon sesame seeds (optional, for serving)
Method
- Heat the oil in a large skillet or wok for about 2 minutes until it sizzles. Add the carrots and sauté 2–3 minutes until tender.
- Add the mushrooms and garlic and stir fry about 2 minutes until fragrant and tender.
- Stir in the asparagus and green beans; season with salt and pepper.
- Add the soy sauce and balsamic vinegar; stir until evenly combined. Add 1–2 tablespoons water if you want it a bit more saucy.
- Sprinkle with sesame seeds if using and serve immediately with steamed rice.
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