My Spring Stir Fry

Spring is my favorite season, not only because its the most colorful season but because the produce is good too during this time. This is the time strawberries, asparagus and other vegetables are in season and they will be cheap.

And with all these wonderful produce I do take advantage of a good bargain. I like to make wonderful and easy stir fry with the veggies that's abundant in the market. These dishes are so good with meat dishes, I try to make veggie dishes as sides so I encourage healthy eating with DH & DS.

My Stir fry features a cool weather vegetable - Sugar Snap Peas. I just recently discovered that they are so good when eaten raw, but I do like to remove the rib part.

For my recipe ( good for 2-3 persons)
1 tbsp cooking oil
1/4 cup red onions
1/4 cup red bell peppers
2 tbps of leeks
1 cup of mung bean sprouts
1 cup of sugar snap peas
1/4 cup shredded carrots
1 tbsp oyster sauce
1/4 water or just enough to cook veggies
Pepper to taste

Heat oil then saute onions, leeks and peppers. Once fragrant, add the rest of the veggies. Mix everything then after 2-3mins, add the oyster sauce and water. Cover and cook until peas are bright green. Add pepper to taste. Do not overcook. Serve hot, its good as a rice topping.