Spring vegetable stir-fry with ginger-tahini sauce
This vibrant, quick dinner celebrates seasonal produce. It’s light, energising, and packed with antioxidants, just perfect for spring vitality.
- 1 cup snow peas
- 1 cup asparagus, chopped
- 1 carrot, julienned
- ½ red capsicum, sliced
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon tahini
- 1 tablespoon tamari
- Juice of ½ lime
- Brown rice or quinoa to serve
- Sauté ginger in sesame oil, then add veggies and stir-fry until just tender.
- Mix tahini, tamari, and lime juice into a sauce and drizzle over veggies.
- Serve over rice or quinoa, topped with sesame seeds or fresh coriander.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
