Spring Vegetable Stir Fry
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.
Servings: 6 servings
Calories: 117kcal
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- 1/2 cup sun-dried tomatoes roughly chopped
- 1 lb carrots peeled, ends trimmed and cut into thick 3 inch pieces
- 8 oz asparagus ends trimmed and cut into three inch pieces
- 1 bulb fennel cut into thin slices
- 2 cups fresh baby spinach
- 1 teaspoon salt
Instructions
- 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.
- 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.
- Remove from heat, season with salt and serve hot.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Spring Vegetable Stir Fry
Amount Per Serving (1 serving)
Calories 117
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 471mg20%
Potassium 798mg23%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 9g10%
Protein 3g6%
Vitamin A 13048IU261%
Vitamin C 15mg18%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.