This recipe is translated from Cookpad Mexico. See original: MexicoSalteado de vegetales primaverales

Spring Vegetable Stir-Fry

LuzMa SG
LuzMa SG @LuzMa_SG
CDMX

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.

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Ingredients

15 minutes
4 servings
  1. 1 bunchasparagus
  2. 8 ozmushrooms
  3. 1red bell pepper
  4. 1/2red onion
  5. 1 tablespoonolive oil
  6. 1 tablespoonsoy sauce
  7. 1 tablespoontoasted sesame seeds

Cooking Instructions

15 minutes
  1. 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. 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. 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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LuzMa SG
LuzMa SG @LuzMa_SG
on
CDMX
Mis pasiones son la lectura, el baile, los viajes y la cocina. Soy cocinera aficionada, me encanta probar recetas nuevas, experimentar con sabores, texturas y colores, y compartir lo que preparo. Sigo la dieta DASH para la hipertensión, por lo que mi alimentación se basa en vegetales, frutas, proteínas magras, legumbres, lácteos bajos en grasa, granos integrales y grasas buenas, y es baja en sodio y azúcares.
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