Summer Veggie Stir Fry

As the days grow longer and the sun shines brighter, summer brings an abundance of fresh, colorful produce that beckons home cooks to create vibrant dishes. One such dish is the Vibrant Summer Veggie Stir Fry, a celebration of seasonal vegetables that not only pleases the palate but also nourishes the body. This recipe is a delightful canvas for the freshest vegetables, allowing their natural flavors and textures to shine. Bursting with color and packed with nutrients, this stir fry is a go-to option for quick weeknight dinners, summer barbecues, or family gatherings.

Discover the joy of cooking with fresh summer produce through this Vibrant Summer Veggie Stir Fry recipe. Bursting with colorful vegetables like broccoli, bell peppers, zucchini, and snap peas, this dish not only looks stunning but is also packed with nutrients. Easy to prepare and perfect for weeknight dinners or gatherings, it's enhanced by aromatic spices and a savory sauce. Embrace the flavors of summer while nourishing your body with this delightful meal!

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Ingredients

1 cup broccoli florets

1 cup bell peppers (red and yellow), sliced

1 zucchini, sliced into half-moons

1 cup sugar snap peas

1 medium carrot, julienned

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 cornstarch mixed with 2 tablespoons water (optional for thickening)

Salt and pepper to taste

1 teaspoon sesame seeds (for garnish)

Fresh cilantro or green onions, chopped (for garnish)

Instructions

Prep the Vegetables: Wash all your veggies thoroughly. Cut the broccoli into small florets, slice the bell peppers, zucchini, and carrot as directed. Set aside.

Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and the cornstarch-water mixture if you wish for a thicker sauce. Set aside.

Heat the Pan: In a large skillet or wok, heat the olive oil over medium-high heat.

Sauté Aromatics: Add the minced garlic and grated ginger to the pan. Stir-fry for about 30 seconds until fragrant, being careful not to burn.

Cook the Vegetables: Add the broccoli, bell peppers, sugar snap peas, zucchini, and carrot to the skillet. Stir-fry for about 5-7 minutes, or until all the vegetables are vibrant and tender-crisp.

Add Sauce and Stir: Pour the prepared sauce over the cooked vegetables. Stir well to coat and let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.

Serve: Remove from heat and garnish the stir fry with sesame seeds and fresh cilantro or chopped green onions before serving.

Enjoy Your Dish: Serve warm over steamed jasmine rice, quinoa, or noodles for a complete meal!

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