top of page
  • Danika Dim

Spring Vegetable Stir-Fry with True Salt Kosher Salt

This colorful stir-fry is packed with fresh veggies and seasoned with True Salt kosher for a burst of flavor. It's a quick and easy recipe that's perfect for a weeknight dinner or a light lunch.

What you'll need:

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 cups sugar snap peas, trimmed

  • 2 cups asparagus, cut into bite-sized pieces

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 tablespoon cornstarch

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 1/2 teaspoon True Salt Kosher Salt

  • Black pepper, to taste

  • Cooked rice or noodles, for serving

  1. Heat the vegetable oil in a large wok or skillet over high heat. Add the chopped onion and minced garlic and stir-fry for 1-2 minutes, or until the onion is translucent.

  2. Add the sugar snap peas, asparagus, red bell pepper, and yellow bell pepper to the wok or skillet and stir-fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.

  3. In a small bowl, whisk together the cornstarch, soy sauce, rice vinegar, honey, True Salt Kosher Salt, and black pepper until smooth.

  4. Pour the sauce over the vegetables in the wok or skillet and stir to combine. Cook for an additional 1-2 minutes, or until the sauce has thickened and coated the vegetables.

  5. Serve the spring vegetable stir-fry over cooked rice or noodles and enjoy!


bottom of page