Stir-Fried Spring Vegetables

Serve this colorful stir-fry with this week’s noodle bowl!

1 pound asparagus, trimmed of tough ends, and cut into 1-inch-long pieces
½ pound snow peas, washed and trimmed
2-3 spring onions, trimmed of root and tough outer ends and roughly chopped
2 tablespoons vegetable or safflower oil
1 red or green jalapeño, thinly sliced (remove ribs and seeds for less heat)
4 garlic cloves, thinly sliced
1 2-inch piece of fresh ginger, peeled and thinly sliced
6 tablespoons water
Soy sauce

1. Heat the oil in a large skillet over medium heat. Cook the jalapeño, garlic and ginger, stirring frequently, until softened about 1 minute.

2. Add asparagus, snow peas and spring onions, then the water; cover and cook until vegetables are tender, about 3-4 minutes. Uncover and sauté until any remaining liquid evaporates.

3. Splash vegetables with soy sauce to taste and serve.

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