Thai Asparagus Carrot Stir Fry

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Asparagus Carrot Stir Fry

Asparagus Carrot Stir Fry is a simple and delicious new way to serve asparagus. Our Eastern Shore Honey adds a glaze and just the touch of 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 when it’s in season, otherwise you’ll be eating tough sprouts that have travelled hundreds of miles to get to your plate. Seasonality makes this dish extra special, since you can only really make it (well, that is) in the later weeks of spring. 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 out! Soy sauce is much saltier and thinner than tamari, and it also contains gluten that tamari does not. You can pick up tamari at any Asian grocer or specialty food store.

Adapting our Asparagus Carrot Stir Fry

You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef come out and have fun to change up 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 

If you try making this asparagus carrot stir fry, be sure to take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!

Asparagus Carrot Stir Fry

Asparagus Carrot Stir Fry with Thai Twist

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 62kcal

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  • 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. Eastern Shore 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
  • Serve


Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 163mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6255IU | Vitamin C: 3.9mg | Calcium: 20mg | Iron: 0.8mg

Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.

About the Author


Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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