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Lemon-Ginger Spring Vegetable Stir-fry

30 Minutes Total time 25 Minutes Prep time 5 Minutes Cook Time 210 Calories 6 Servings



  1. Combine in sauté pan sesame oil, soy sauce, ginger, lemon peel and hoisin sauce, heat over medium high heat. Add asparagus, carrots, broccoli, pineapple, chile pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.

  2. Remove pan from heat and stir in baby spinach and strawberries. Serve over cooked quinoa.
Dinner Lunch Spring Vegetarian Vegan

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