Name: Fresh and Easy Spring Vegetable Stir Fry | Quick 20-Minute Recipe
Ingredients: 2 tablespoons olive oil; 3 medium carrots, sliced; 1 cup shiitake mushrooms, thinly sliced (or regular mushrooms); 1 clove garlic, minced; 1 cup asparagus, trimmed and cut into 2-inch pieces; 1 cup green beans, trimmed and cut into 2-inch pieces; 1/4 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1 tablespoon soy sauce (low-sodium preferred); 1 tablespoon balsamic vinegar; 1-2 tablespoons water (optional, for more sauce); 1 tablespoon sesame seeds (optional, for garnish)

Ingredients

Scale

2 tablespoons olive oil
3 medium carrots, sliced
1 cup shiitake mushrooms, thinly sliced (or regular mushrooms)
1 clove garlic, minced
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup green beans, trimmed and cut into 2-inch pieces
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon soy sauce (low-sodium preferred)
1 tablespoon balsamic vinegar
1–2 tablespoons water (optional, for more sauce)
1 tablespoon sesame seeds (optional, for garnish)

Instructions

Heat olive oil in a large skillet or wok over medium-high heat.
Add sliced carrots and sauté for 2–3 minutes until slightly tender.
Stir in the mushrooms and minced garlic, cooking for another 2 minutes until fragrant.
Add asparagus and green beans, seasoning with salt and pepper.
Pour in soy sauce and balsamic vinegar, stirring everything together until evenly coated.
Add a tablespoon or two of water if you want extra sauce.
Sprinkle sesame seeds on top and serve immediately, great over steamed rice!