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Spring green vegetable stir fry with lemon-ginger sauce

Savour all the flavours of spring in every bite with this elegant, seasonal stir fry. Lemon, ginger and green seasonal vegetables are our recommendations for Spring meals to help strengthen the liver (the organ associated with Spring).

The unpredictable weather in the Spring time means we need to continue to keep our inner

environment warm to reduce the chance of pathogenic wind entering our bodies. This recipe provides the perfect combination of seasonal vegetables, spices and flavours to

enhance the therapeutic effects necessary for Spring time eating.


Serves 4 People

Zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons sesame oil
3 tablespoons coconut aminos or low-sodium soy sauce 1 tablespoon fresh grated ginger
1 teaspoon kosher salt or to taste
1 large broccoli crown chopped into florets
1⁄2 large leek chopped
1 bunch of asparagus chopped (minus the hard ends)
1 cup shelled edamame
1 cup sugar snap peas sliced in half
4 cloves garlic minced



In a small bowl, stir together the first 6 ingredients to make the lemon-ginger sauce and set aside. Rinse and chop all of your vegetables.
Pour the lemon-ginger sauce into a large wok or sauté pan and heat to medium-high.
Once hot, add all of the vegetables and stir well.

Cover the wok for 2 minutes to allow the vegetables to come to a boil.

Uncover and cook, stirring frequently for 8 to 10 minutes or until vegetables have reached desired done-ness. I like to leave mine al dente.

Serve over cooked brown rice (I cooked 1 cup of dry brown rice, which was the perfect amount for the meal).

If desired, add your choice of protein to the recipe – chicken, beef, or tofu/egg to keep it vegetarian.


I use coconut aminos to replace soy sauce. It’s a gluten-free and soy-free product and is extracted from coconuts. The flavour is similar to low-sodium soy.