Summer Veggie Stir Fry

As the sun shines brighter and temperatures rise, summer presents an abundance of colorful vegetables that are not only visually appealing but also packed with nutrients. The Vibrant Summer Veggie Stir Fry is a perfect embodiment of this seasonal bounty, combining a variety of fresh vegetables into a dish that is as healthy as it is delicious. This recipe celebrates the essence of summer by highlighting the natural flavors and vibrant colors of the season's produce, making it an ideal choice for those looking to enjoy lighter meals during the warmer months.

Embrace the flavors of summer with this Vibrant Summer Veggie Stir Fry, a delicious and nutritious dish that celebrates the season's bounty. Packed with fresh vegetables like broccoli, bell peppers, snap peas, zucchini, and cherry tomatoes, this quick recipe is perfect for busy weeknights. Enjoy the health benefits of these nutrient-rich ingredients while savoring the colorful medley. Whether served over rice or enjoyed on its own, this stir fry is a must-try for a light, flavorful meal.

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Ingredients

1 cup broccoli florets

1 cup bell peppers (red, yellow, or orange), sliced

1 cup snap peas, trimmed

1 medium zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 teaspoon honey or maple syrup

2 green onions, sliced

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Instructions

Prep the Veggies: Start by washing and chopping all the vegetables listed in the ingredients.

Heat the Oils: In a large skillet or wok, heat the olive oil and sesame oil over medium-high heat until shimmering.

Sauté Aromatics: Add the minced garlic and grated ginger to the skillet, stirring quickly for about 30 seconds until fragrant.

Add Harder Veggies First: Toss in the broccoli and zucchini first. Stir-fry for about 2-3 minutes, allowing them to cook slightly.

Incorporate Remaining Veggies: Add the bell peppers and snap peas to the skillet. Continue to stir-fry for another 2-3 minutes until they start to soften yet remain vibrant in color.

Add Cherry Tomatoes and Sauce: Mix in the cherry tomatoes, soy sauce, rice vinegar, and honey/maple syrup. Stir everything well to combine, cooking for an additional 2 minutes.

Season to Taste: Taste the stir fry and add salt and pepper as needed.

Finish with Green Onions and Seeds: Remove from heat and sprinkle the sliced green onions and sesame seeds on top for added crunch and flavor.

Serve Immediately: Serve the stir fry hot, either on its own or over a bed of cooked rice or quinoa for a heartier meal.

Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings