This Thai Asparagus Carrot Stir Fry is a simple and delicious new way to serve asparagus. Our Eastern Shore Honey adds a glaze and just the sweetness needed to mellow out the heat of the chili pepper in the dish. Tamari soy sauce, red pepper, and sesame oil combine to give the vegetables a southeast Asian flair. This recipe comes from the kitchen of my dear friend Joyce Wallace; she always has plenty of ideas on how to use our honey!
Asparagus is best in season.
Seasonality makes this dish extra special since you can only make it (well, that is) in the later weeks of spring. Otherwise, you’ll be eating tough sprouts that have traveled hundreds of miles to get to your plate. Distance makes the heart grow fonder, after all!
A little note on tamari: this condiment is very similar to soy sauce, but you shouldn’t substitute it! Soy sauce is much saltier and thinner than tamari and contains gluten that tamari does not. You can pick up tamari at any Asian grocer or specialty food store.
Making Thai Asparagus Carrot Stir Fry
First, you’ll need to get together the ingredients for this dish. Here’s what you’ll need to pick up:
- Fresh-picked asparagus
- sesame oil
- fresh ginger
- fresh garlic
- sesame oil
- tamari soy sauce
- red jalapeño minced
- Bee Inspired Honey
How to Make Thai Asparagus Carrot Stir Fry
This dish comes together very quickly. That’s what’s awesome about making stir fry. Two steps, and in less than 20 minutes, you have a colorful and delicious vegetable side dish!
Mix the marinade
In a small bowl, mix ginger, garlic, sesame, soy sauce, jalapeño & honey
Stir Fry vegetables for 3 to 4 minutes in sesame oil. Add the Thai marinade to the vegetables in the sauté pan and continue to sauté and mix through vegetables until well blended, about 1 minute. Serve
Adapting our Asparagus Carrot Stir Fry
A recipe is not perfect until you’ve added your touch. That’s why we encourage you to play with your food. Call your inner chef to come and have fun changing this recipe. Here are some ideas:
- Remove the chili pepper to cut out the heat
- Add in lots of fresh herbs
- Throw in a handful of fresh snap peas when sautéing
- Try sautéing some sliced button mushrooms in oil and garlic and adding to the mix
More Thai Recipes from Bee Inspired. Each of these dishes goes very nicely with this side dish.
- I served these Thai Chicken Wings during the Superbowl; they were a big hit.
- I was on a mission to learn how to make this Green Papaya Salad when I moved from my home of 20 years, which was situated just 2 miles from an amazing Thai restaurant I frequented, specifically for this salad!
- This Thai Shrimp and Kale Stew is very filling and satisfying. I had never cooked Thai before this dish, and I could see how keeping a few basic ingredients in the fridge, I could turn almost any dish into a Thai-inspired dish!
- You’ll love this Thai Green Curry Chicken if you are a Gree Curry fan. Everything in Thai cooking is fast and flexible; you can’t mess it up.
If you try making this asparagus carrot stir fry, take a photo and share it with us using #beeinspired on Instagram. We love seeing your photos!
Thai Asparagus Carrot Stir Fry
A sweet and potentially spicy stir-fry. Tamari soy sauce, red pepper, and sesame oil combine to give the vegetables a southeast Asian flair.
- 8-10 stalks asparagus Sliced diagonally in 2″ pieces
- 2 large carrots Sliced into 2″ sticks about 1/4″ wide
- 1 tsp. sesame oil
- 1 tbsp. ginger grated
- 1 large clove garlic grated
- 2 tsp. sesame oil
- 2 tsp. tamari soy sauce
- 1 tsp. red jalapeño minced
- 1 tsp. Waxing Kara Honey
In a small bowl mix ginger, garlic, sesame, soy sauce, jalapeño & honey
- Stir Fry vegetables for 3 to 4 minutes in sesame oil
- Add the ginger mixture to the vegetables in the sauté pan and continue to sauté and mix through vegetables until well blended about 1 minute
- per serving
- 6 grams
- 1 grams
- 3 grams
- 163 milligrams
- 195 milligrams
- 1 grams
- 3 grams
- Vitamin C
- 3.9 milligrams
- 20 milligrams
- 0.8 milligrams