Put together this Spring Vegetable Stir Fry in no time at all. Using carrots, asparagus, fennel, spinach and sun dried tomatoes for a bit of punch, this dish makes a great side for all your spring time meals.

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If you’re a fan of fresh dishes, then you’ll want to make this nutrient packed stir fry. Loaded with so much goodness it can stand alone as a Main Course or be part of a bigger meal.

This dish uses carrots, asparagus, fennel and spinach as the main vegetables, but feel free to use what you love best. There are no hard and fast rules to what you can put in this dish. But if you’re looking for something quick and nutritious, make this and you won’t be disappointed.

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What Is This Vegetable Stir Fry Like

• Difficulty – Super easy! You just have to cut and stir fry vegetables. It’s all done in under 30 minutes and can be prepped before hand.
• Taste – This stir fry does not have any kind of sauce so the flavour comes directly from the vegetables and seasonings. Make sure to use really fresh ingredients!
• Serving – This will easily make six servings as a side dish or four generous servings as a main course. In the recipe card at the end of the post you can easily adjust serving sides to suit your needs.

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Ingredients

• Olive oil – I used extra virgin olive oil to add to the wok for cooking the vegetables.
• Garlic – It’s best to use fresh minced garlic for the best flavour.
• Sun Dried Tomatoes – These add a fantastic flavour to the dish. I used the sun dried tomatoes that come packed in oil.
• Carrots – Any kind of carrots will work for this recipe.
• Asparagus – I used thick cut asparagus not the thin wild asparagus. If you use thin asparagus keep in mind it will cook much quicker.
• Fennel – Fresh fennel has a very strong and unique flavour. I used a whole bulb cut into small wedges for this stir fry.
• Spinach – I added a bag of fresh baby spinach at the very end. It added an extra layer of flavour to the dish.
• Salt – A small amount of salt is added to the dish at the end just to enhance the flavours.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Heat wok – In a wok or a skillet over medium to high heat, add the olive oil and the garlic. Give a quick stir and add the chopped sun dried tomatoes. Stir and cook for about 2 more minutes.
2. Cook vegetables – Add the carrots, asparagus and fennel. Stir really well and increase the heat to high. Continue to toss and stir occassionally during the next 10 – 12 minutes until the vegetables have softened. Add the fresh spinach and stir in until softened, about one more minute.
3. Season and serve – Remove from heat, season with salt and serve hot.

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Recipe Tips

• Prep in advance – as stir frying usually requires a lot of chopping, do it before hand and keep it in the fridge before cooking time.
• Keep fresh garlic prepped – I use garlic in most stir frying. Prep and crush garlic, store it in olive oil in a sealed jar for up to a week. Big time saver in cooking!
• Store cut vegetables in the fridge – you can easily prep chopped vegetables in the fridge up to 3 days before using. By prepping in bulk, it makes dinner a lot easier.

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Substitutions

• Carrots – You can use baby carrots, turnips, bell peppers or parsnips.
• Asparagus – A few great alternatives would be zucchini, sugar snap peas or green beans.
• Fennel – This offers a very unique flavour and if you don’t like the taste, you can easily leave it out Try using leeks or any kind of onions in it’s place.

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Serving

• Side dish – This can be served up as a main course with fluffy white rice, noodles or light Lemon Basil Couscous.
• Main course – You might also like to serve it as a side dish to the Baked Honey Lime Salmon, Lemon Caper Chicken Thighs or the Soy Glazed Pork Tenderloin.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!