Summer Veggie Stir Fry

As the sun shines brighter and temperatures rise, our cravings shift towards lighter, fresher meals. One such dish that perfectly embodies the essence of summer is the colorful summer veggie stir fry. This vibrant medley of seasonal vegetables not only delights the eyes with its array of colors but also serves as a powerhouse of nutrition. Ideal for busy weeknight dinners, it can be whipped up in no time, making it a favorite among health-conscious eaters and vegetarians alike.

Brighten up your summer meals with a colorful veggie stir fry! This quick and nutritious dish is packed with seasonal vegetables, delivering both vibrant flavors and health benefits. Perfect for busy weeknights, it's easy to customize with your favorite ingredients. Learn how to select fresh produce, master the stir-frying technique, and elevate your dish with delicious seasonings. Dive into the joys of seasonal eating with this delightful and healthy recipe that satisfies both your taste buds and your nutritional needs.

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Ingredients

1 cup bell peppers (red, yellow, green), sliced

1 cup zucchini, sliced into half-moons

1 cup carrots, julienned

1 cup snap peas, trimmed

1 cup broccoli florets

1 medium onion, sliced

3 cloves garlic, minced

1-inch piece fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 tablespoon honey or agave syrup (optional for sweetness)

Salt and pepper to taste

Sesame seeds for garnish

Fresh basil or cilantro for garnish (optional)

Instructions

Prepare the Vegetables: Wash and slice all the vegetables as indicated in the ingredient list. Make sure they are consistent in size for even cooking.

Heat the Pan: In a large skillet or wok, heat the olive oil over medium-high heat. Make sure the pan is hot before adding any ingredients.

Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to let them burn.

Stir Fry Vegetables: Add the sliced onion to the pan and cook for 2-3 minutes until they become translucent. Then, add the bell peppers, carrots, and broccoli. Stir-fry for about 5-7 minutes until slightly tender but still crisp.

Add Remaining Veggies: Incorporate the zucchini and snap peas into the mix, continuing to stir-fry for an additional 3-4 minutes until all vegetables are vibrant and tender.

Season the Stir Fry: Drizzle the soy sauce, sesame oil, rice vinegar, and honey (if using) over the vegetables. Toss everything well to coat evenly. Season with salt and pepper to taste, adjusting to your preference.

Serve: Once cooked, remove from heat. Transfer to a serving dish, and sprinkle with sesame seeds and fresh herbs, if desired. Serve immediately with steamed rice or noodles.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings