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As the temperatures rise and gardens flourish, there’s no better way to celebrate the season than with a vibrant summer stir fry. This dish is a fantastic way to showcase the best of what summer has to offer, combining an array of colorful, fresh vegetables into a quick and satisfying meal. Perfect for warm weather, summer stir fry not only bursts with flavor but also embodies a spirit of simplicity and convenience, making it an ideal choice for busy days when you want to enjoy a wholesome meal without spending hours in the kitchen.

Fresh Summer Stir Fry

Celebrate the flavors of summer with this vibrant garden fresh stir fry, a quick and nutritious dish perfect for warm days. Packed with colorful seasonal vegetables like snap peas, bell peppers, and zucchini, this stir fry bursts with flavor and health benefits. With minimal prep time and endless customization options, you can easily tailor it to your taste. Whip up this delicious meal in no time and enjoy the spirit of summer cooking right in your kitchen.
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Ingredients
  

1 cup snap peas, trimmed

1 cup bell peppers (mix of red, yellow, and orange), sliced

1 medium zucchini, julienned

1 cup baby corn, halved

1 cup broccoli florets

1 medium carrot, thinly sliced

2 cloves garlic, minced

1 inch piece of ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or basil leaves (for garnish)

Instructions
 

Prep the Vegetables: Start by washing and prepping all the vegetables. Trim the snap peas, slice the bell peppers, julienne the zucchini, halve the baby corn, cut broccoli into small florets, and thinly slice the carrot. Set aside.

    Make the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey (or maple syrup) until well combined. Set this sauce aside for later use.

      Heat the Pan: In a large non-stick skillet or wok, add a splash of vegetable oil over medium-high heat.

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

          Stir Fry the Veggies: Add the sliced carrots and broccoli florets first, cooking for about 2-3 minutes until they start to soften. Next, toss in the bell peppers, zucchini, baby corn, and snap peas. Stir well and cook for an additional 4-5 minutes, stirring frequently, until the vegetables are bright in color but still crisp.

            Add Sauce: Pour the prepared sauce over the stir-fried vegetables. Toss everything together to ensure the veggies are well-coated in the sauce. Cook for another 1-2 minutes to heat through.

              Garnish & Serve: Remove from heat and sprinkle with sesame seeds and fresh herbs. Serve hot over a bed of rice, quinoa, or enjoy it on its own for a refreshing summer dish!

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