Authentic home cooking from Mexico, with US measurements. 
Spring Vegetable Stir-Fry
Although I'm not vegan or vegetarian, I do eat a lot of vegetables and enjoy preparing them in different ways. In Mexico, we have an enviable climate and can find high-quality vegetables all year round, but in spring, it's especially delightful to go to the market and see the variety and colors. This recipe is one of my favorites; I love the vegetables to be crunchy, which enhances their flavor.
Spring Vegetable Stir-Fry
Although I'm not vegan or vegetarian, I do eat a lot of vegetables and enjoy preparing them in different ways. In Mexico, we have an enviable climate and can find high-quality vegetables all year round, but in spring, it's especially delightful to go to the market and see the variety and colors. This recipe is one of my favorites; I love the vegetables to be crunchy, which enhances their flavor.
Open in Cookpad AppSteps
- 1
Prepare the ingredients. Remove the dry ends from the asparagus, peel the fibrous part of the stalk with a vegetable peeler, and cut into four pieces. Remove the stems from the mushrooms and slice. Remove the seeds and cut the bell pepper into squares. Cut the onion into large squares.
- 2
In a wok or large heavy skillet, heat the olive oil. Lower the heat and add all the vegetables, allowing them to cook until they are crunchy, about 8 to 10 minutes. Drizzle with soy sauce.
- 3
Add the sesame seeds, mix well, and your dish is ready. It can be a side dish or a main course served with brown rice, quinoa, or any other grain.
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