Put together this Spring Vegetable Stir Fry in no time. Using carrots, asparagus, fennel, spinach and sun‑dried tomatoes for a bright, savory punch, this stir fry makes a fantastic side for spring meals and can even stand on its own as a light main.
If you like fresh, seasonal dishes, this nutrient-packed stir fry is for you. It’s full of color and flavor and works equally well as a Main Course or as a hearty side. The recipe is flexible — swap in your favorite spring vegetables to suit your pantry and taste.
This version features carrots, asparagus, fennel and spinach. There’s no heavy sauce here; the vegetables and a few simple seasonings provide the flavor, so choose the freshest produce you can find for the best results.
What This Stir Fry Is Like
- Difficulty – Super easy. Chop the vegetables and stir‑fry; the whole dish is ready in under 30 minutes and you can prep components ahead of time.
- Taste – No heavy sauce: the flavors come from the fresh vegetables, garlic and sun‑dried tomatoes. Use high-quality ingredients for maximum flavor.
- Serving – Makes about six side‑dish servings or four generous main-course portions. Adjust the servings in the recipe card as needed.
Ingredients
- Olive oil – Extra virgin works well to sauté the vegetables.
- Garlic – Fresh, minced garlic gives the best aroma and flavor.
- Sun‑dried tomatoes – I prefer the ones packed in oil for extra richness; roughly chop before adding.
- Carrots – Any variety is fine; peel and cut into thick pieces.
- Asparagus – Use thicker stalks for a bit more bite; thinner asparagus will cook faster.
- Fennel – One bulb, thinly sliced; fennel brings a subtle sweet‑anise note.
- Spinach – Fresh baby spinach added at the end to wilt into the mix.
- Salt – A pinch to finish and enhance the flavors.
NOTE: The full, exact ingredient list and measurements are in the recipe card at the end of the post.
Instructions
- Heat the wok – Warm a wok or large skillet over medium‑high heat. Add the olive oil and garlic, stir briefly, then add the chopped sun‑dried tomatoes. Cook together for about 2 minutes to release their flavor.
- Cook the vegetables – Add the carrots, asparagus and fennel. Turn the heat to high and toss regularly for 10–12 minutes, until the vegetables are tender but still have some bite. Stir in the fresh spinach and cook until wilted, about 1 minute.
- Season and serve – Remove from heat, season with salt to taste, and serve hot.
Recipe Tips
- Prep in advance – Chop vegetables ahead of time and store them in the fridge to speed up weeknight cooking.
- Keep garlic ready – Mince garlic in advance or store peeled, crushed garlic in olive oil in a sealed jar for up to a week for quick use.
- Store cut vegetables – Prepared vegetables will keep in the refrigerator for up to three days, making dinner prep faster when you’re busy.
Substitutions
- Carrots – Try baby carrots, turnips, bell peppers or parsnips if you prefer.
- Asparagus – Zucchini, sugar snap peas or green beans are good alternatives.
- Fennel – If fennel’s flavor isn’t for you, substitute leeks or any mild onion instead.
Serving
- As a side – Serve with fluffy white rice, noodles or couscous for a simple, satisfying meal.
- As a main – Pair with roasted or grilled proteins like salmon, chicken or pork as a bright, vegetable-forward accompaniment.
Frequently Asked Questions
Fennel is a member of the carrot family featuring a bulb, green stalks and feathery leaves. It has a mild, sweet anise or licorice-like flavor and can be eaten raw or cooked.
Yes. Fennel is typically harvested in late spring into summer and is often considered a spring vegetable.
Spring Vegetable Stir Fry
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- 1/2 cup sun-dried tomatoes roughly chopped
- 1 lb carrots peeled, cut into thick 3‑inch pieces
- 8 oz asparagus trimmed, cut into 3‑inch pieces
- 1 bulb fennel thinly sliced
- 2 cups fresh baby spinach
- 1 teaspoon salt
Instructions
- In a wok or skillet over medium‑high heat, add the olive oil and garlic. Stir briefly, then add the chopped sun‑dried tomatoes and cook about 2 minutes.
- Add the carrots, asparagus and fennel. Increase heat to high and toss occasionally for 10–12 minutes until vegetables soften. Add the spinach and stir until wilted, about 1 minute.
- Remove from heat, season with salt, and serve hot.
*Times are estimates and can vary by appliance.
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