Go Back
Print Recipe

Herbal Spirit Stir Fry

A vibrant season recipe to conjure up the delicious spirits and aromatics of spring.
Prep Time15 minutes
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: American, Chinese
Keyword: season veggies, spring recipes, spring stir fry, stir fry, vegetable stir fry
Servings: 2 servings

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.