The seasons are changing, the frost is warming, and we are finally ready to transition to some delicious, colorful, herbal spring recipes here at my cozy tavern! What better way to invite the first feelings of spring into your kitchen by conjuring up some friendly herbal spirits in the process. Highlighting, dill, parsley and oregano, this Herbal Spring Stir Fry is one of the very first spring recipes I have made this season, and it has slowly turned into my current fixation meal. It's not terribly hard to make, and doesn't take the whole evening to cook. I encourage you to explore you local farmers markets to find what spring produce is available in your area -- that's what I did to craft this recipe!
Make this dish on a cool spring evening, or a sunny spring day. By yourself, with friends, or as an offering for the herbal spirits, this dish can truly be enjoyed year round, but shines especially during the first feelings of spring.
Ingredients
~**~*~*~ see recipe card for quantities *~*~~*~*~*
- noodles of choice (I used the thai wheat noodles from Trader Joes)
- extra virgin olive oil
- garlic cloves
- red onion
- broccoli
- mushrooms
- zucchini
- spinach
- beef (swap with chicken or tofu if desired!)
- hoisin sauce
- veggie broth
- maple syrup
- lime
- lemon
- parsley
- dill
- oregano
Instructions
- Prepare noodles according to package instructions. Drain and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook until browned, about 2–3 minutes. Remove and set aside.
- In the same pan, cook onion and garlic until fragrant. Add broccoli, mushrooms, and zucchini and stir fry until just tender. Toss in the spinach and cook until wilted.
- Return the beef to the pan along with the cooked noodles. Add hoisin sauce, veggie broth, maple syrup, lemon and lime juice, and lemon zest. Toss everything together until coated and hot, then finish with fresh parsley, dill, and oregano before serving.
Hint: For the best flavor and texture, cook the stir fry over medium-high heat and avoid overcrowding the pan. This allows the vegetables to stay slightly crisp and helps the beef sear instead of steaming. Add the fresh herbs at the very end so their bright flavor stays vibrant.
Substitutions
Gluten-Free
- Use gluten-free rice noodles or 100% buckwheat soba noodles.
- Make sure your hoisin sauce is gluten-free, or substitute with tamari + a touch of maple syrup.
Vegetarian / Vegan
- Replace the beef with tofu, tempeh, or chickpeas.
- For best texture, pan-sear cubed tofu until golden before adding it back into the stir fry.
Low-Carb
- Swap the noodles for zucchini noodles, shirataki noodles, or shredded cabbage.
Lower Sugar
- Omit the maple syrup and rely on the natural sweetness of the hoisin sauce and vegetables.
Higher Protein
- Add extra beef, tofu, or even a soft scrambled egg stirred into the noodles at the end.
Equipment
- Large skillet or wok
- Medium pot (for cooking noodles)
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
- Zester or grater (for lemon zest)
- Strainer or colander (for draining noodles)
Herbal Spirit Stir Fry
Equipment
- large skillet or wok
- Medium Pot
- Cutting Board
- Sharp Knife
- Wooden spoon or spatula
- Measuring spoons
- Strainer
Ingredients
- 6-8 oz noodles of choice I used the thai wheat noodles from Trader Joes
- 1 tbsp olive oil extra virgin
- ½ red onion thinly sliced
- 3 cloves garlic minced
- 1 cup broccoli florets
- 1 cup mushrooms sliced
- ½ cup zucchini sliced into half moons
- 1 cup spinach finely chopped
- 6-8 oz ground beef
- 2 tbsp hoisin sauce
- 2-3 tbsp veggie broth
- 1 tsp maple syurp
- ½ lime juiced
- ¼ lemon juiced
- 2 tbsp parsley chopped
- 1 tbsp dill chopped
- ½ tsp oregano
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add the ground beef and cook for about 2–3 minutes until browned. Remove from the pan and set aside.
- In the same pan add onion and garlic. Cook for 2 minutes until fragrant.Add broccoli, mushrooms, and zucchini and stir fry for 4–5 minutes until tender but still vibrant.
- Return the beef to the pan. Add spinach and cooked noodles.Pour in the hoisin sauce, veggie broth, maple syrup, lime juice, lemon juice, and lemon zest. Toss everything together until glossy and heated through.
- Remove from heat and fold in parsley, dill, and oregano. Taste and adjust with more citrus or hoisin if desired.
Storage
- Refrigerator: Store leftover stir fry in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of veggie broth if it feels dry.
- Freezer: Not recommended for noodles, as they can get mushy, but you can freeze the cooked vegetables and beef separately for up to 1 month. Reheat and toss with freshly cooked noodles when ready to eat.
- Tip: Add fresh herbs after reheating to keep their flavor bright and aromatic.
FAQ
Yes! Cook the beef and vegetables separately and store in the fridge. Reheat and toss with freshly cooked noodles and herbs just before serving for the best flavor.
Absolutely! Tofu, tempeh, chicken, or shrimp all work well. Just adjust cooking times accordingly.
Related
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