Easy and Healthy One-Pan Meals for a Fresh Start to Spring

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Spring Vegetable Stir-Fry

Light, colorful, and packed with fresh spring flavors, this quick stir-fry brings together juicy shrimp and crisp seasonal vegetables in a simple, savory sauce. Snap peas, bell peppers, and green onions add crunch and sweetness, while a ginger-garlic soy sauce ties everything together. This vibrant, one-pan dish is the perfect way to enjoy spring’s freshest vegetables with a hint of sweetness and spice!

Ingredients (for 4 servings):

• 1 lb shrimp, peeled and deveined
• 1 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ¼ cup low-sodium soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• ½ tsp red pepper flakes (optional)
• 1 tsp cornstarch mixed with 1 tbsp water
• Sesame seeds and fresh cilantro, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 min. per side until pink and opaque. Remove and set aside.
2. In the same pan, add bell pepper, snap peas, and green onions. Stir-fry for 3-4 min. until slightly tender but still crisp.
3. Add garlic and ginger, stirring for 30 seconds until fragrant.
4. In a small bowl, mix soy sauce, honey, rice vinegar, and red pepper flakes. Pour into the pan and toss to coat the vegetables.
5. Stir in the cornstarch slurry and cook for 1 min. until the sauce thickens. Return shrimp to the pan and toss everything together.
6. Garnish with sesame seeds and fresh cilantro. Serve hot over rice or noodles.