Spring Vegetable Stir-Fry with Warm Spices

A light, vibrant stir-fry featuring asparagus, green beans, peas, and leeks, gently cooked with turmeric, mustard seeds, and chili. This quick and healthy dish is full of flavor, perfect for a simple lunch or dinner.

Prep Time10

Cook Time15

Course: Side Dish, snacks

Servings:

Calories: 208kcal

Ingredients

1½ tablespoons vegetable oil
½ teaspoon black mustard seeds
1 small red onion sliced thin
1 clove garlic finely chopped
1 leek thinly sliced
200 g green beans or sugar snap peas trimmed and cut in half
150 g asparagus tips
½ teaspoon turmeric
½ teaspoon mild chili flakes or powder
½ teaspoon ground coriander
½ teaspoon salt or to taste
100 g frozen peas
Fresh lemon wedges

US Customary - Metric

Instructions

Start the Aromatics: Warm the oil in a large skillet over medium heat. Scatter in the mustard seeds and cook about 20–30 seconds until they pop.
Sauté Vegetables: Add the onion, garlic, and leek. Stir often and cook 4–5 minutes until just starting to soften.
Add the Main Veg: Mix in the green beans and asparagus. Cook another 5–6 minutes, stirring occasionally.
Season: Sprinkle over turmeric, chili flakes, coriander, and salt. Stir well to coat.
Finish: Pour in the frozen peas and cook 2–3 minutes longer until all vegetables are tender but still bright.
Serve: Remove from heat. Squeeze fresh lemon juice over the top and serve warm with rice or bread.

Notes

Don’t overcook the veg: The vegetables should stay bright and just tender. Keep the heat moderate and watch closely in the last few minutes.
Mustard seeds tip: Let them pop fully before adding other ingredients—this releases their nutty flavor without bitterness.
Leek prep: Rinse leeks thoroughly after slicing, as they often hide dirt between the layers.
Serving suggestion: Best served warm, but leftovers also work well chilled in a salad bowl the next day.

Twist Ideas

Switch up the veggies: Try broccoli, zucchini, bell peppers, or baby spinach—just adjust the cooking time depending on how firm they are.
Make it a meal: Add tofu cubes, cooked chickpeas, or a handful of roasted cashews for protein.
Add a sauce: Stir in a splash of coconut milk or a drizzle of soy sauce and lemon juice at the end for a saucier version.
Add grains: Serve over quinoa, millet, or bulgur instead of rice for a change.
Boost the heat: Add a pinch of crushed red pepper or a chopped green chili for extra spice.

Nutrition