Spring Veggie Stir-Fry

This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.

This post is brought to you by ALDI.

Hello, it’s Kate of two weeks’ past. I wrote this post in advance of my vacation in Morocco. I day-dreamed of this trip while I was perpetually arms-deep in dishes last year. It’s official: My cookbook’s at the printer, and I’m finally getting a real vacation!

I should be practicing yoga and exploring Marrakech right now (you might be able to catch a glimpse on Instagram stories). I’m particularly excited about our trip into the markets.

how to cook a stir-fry

I’m hoping to come back with an awesome Moroccan rug, which might be a challenge to get home since I’m already squeezing ten days’ worth of clothing into a carry-on. I can ship rugs over, right?

I’ll tell you all about my adventures when I get back. For now, I can offer you a vibrant springtime stir-fry that is both warming and fresh. Asian stir-fries were always a bit of a mystery to me, but it turns out they’re easy to make at home with the help of a little bit of arrowroot or cornstarch to thicken the sauce.

Continue to the recipe…

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