Spring Vegetable Stir-Fry


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Asparagus, ½ lb (250 g), tough ends removed and cut into bite-sized pieces
  • Sugar snap peas, ½ lb (250 g), trimmed
  • Frozen petite peas, 1 cup (5 oz/155 g)
  • Hoisin sauce, 1 tablespoon
  • Soy sauce, 1 tablespoon
  • Rice vinegar, 1 tablespoon
  • Asian sesame oil, 1 teaspoon
  • Cornstarch (cornflour), ½ teaspoon
  • Canola or peanut oil, 2 tablespoons
  • Leek, 1, white part only, halved, rinsed, and thinly sliced
  • Fresh ginger, 1 tablespoon minced
  • Steamed rice, for serving


  • Parboil the vegetables

    Bring a large pot of water to a boil. Add the asparagus and sugar snap peas and cook for 2 minutes. Add the frozen peas and cook for 10 seconds. Drain and rinse under cold running water.

  • Make the sauce

    In a small bowl, combine ¼ cup (2 fl oz/60 ml) water and the hoisin sauce, soy sauce, vinegar, sesame oil, and cornstarch. Stir to dissolve the cornstarch.

  • Stir-fry the vegetables

    Heat a wok or large frying pan over high heat until hot and add 1 tablespoon of the canola oil. Add the leek and ginger and stir-fry until the leek is tender, about 2 minutes. Add the remaining 1 tablespoon canola oil, stir in the asparagus, sugar snap peas, and peas, and stir-fry until heated through, about 2 minutes. Give the sauce a quick stir, add to the pan, and stir until thickened, about 1 minute. Serve with the rice.