This Summer Vegetable Stir-Fry is a vibrant, healthy meal that showcases the best of the season’s produce. Packed with colorful vegetables and infused with a savory garlic-ginger sauce, this quick and easy stir-fry is perfect for a light lunch or dinner. You can serve it over rice or noodles, or enjoy it on its own for a low-carb option.
Appliances and Special Utensils
Ingredients
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 1 cup broccoli florets
- 2 carrots, sliced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Sesame seeds (optional, for garnish)
- Green onions, sliced (optional, for garnish)
Instructions
- Heat Oil: Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Cook Vegetables: Add the bell peppers, zucchini, snap peas, broccoli, and carrots to the wok. Stir-fry for 5-7 minutes, or until the vegetables are crisp-tender.
- Add Aromatics: Add the minced garlic and grated ginger to the wok. Stir-fry for an additional 1-2 minutes until fragrant.
- Prepare Sauce: In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and sesame oil.
- Combine: Pour the sauce over the vegetables in the wok. Stir to coat the vegetables evenly. If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce has thickened.
- Garnish and Serve: Remove the wok from heat. Garnish the stir-fry with sesame seeds and sliced green onions if desired. Serve immediately over rice or noodles, or enjoy on its own.
Enjoy your fresh and delicious Summer Vegetable Stir-Fry!