Stirfry is one of those lovely dishes that lets you throw in whatever you have on hand.

This version is sort of a celebration of spring, if you will. Tender asparagus, snow peas, scallions, garlic. All very light, fresh flavors that signal the coming of warmer weather.

To get started, drizzle some vegetable oil in a pan and toss in your snow peas and asparagus. I cut mine into relatively bit-size lengths.

Sautee for a few minutes and then add some chopped ginger and garlic.

A dash of soy sauce, rice wine vinegar and sesame oil

And you have a delicious stirfry to spoon over rice.

I added a handful of shredded cabbage at the last minute for some crunch.

Serve over rice.

Garnish with scallions and sesame seeds