Spring Veggie Stir-Fry

In a liquid measuring cup, combine the soy sauce, honey, starch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.

Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes.

Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 to 4 minutes.

Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 20 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.