Go Back
As the warm sun graces the summer months, there’s nothing quite like the vibrant and fresh flavors of a garden vegetable stir-fry. This dish not only captures the essence of summer but also serves as a celebration of the season's bountiful harvest. Crisp & Colorful Summer Garden Vegetable Stir-Fry is a fantastic way to showcase a medley of seasonal vegetables, bringing together their natural colors and flavors in a quick and delightful meal.

Summer Garden Vegetable Stir-Fry

Transform your summer meals with a Crisp & Colorful Summer Garden Vegetable Stir-Fry that captures the essence of the season. This quick and nutritious dish combines fresh, vibrant vegetables like snap peas, zucchini, bell peppers, and cherry tomatoes, creating a delightful burst of flavors and colors on your plate. Perfect as a light main course or a zesty side, this adaptable recipe allows for substitutions based on your preferences, making healthy eating both easy and delicious.
Print Recipe Pin Recipe

Ingredients
  

1 cup snap peas, trimmed

1 cup zucchini, sliced into half-moons

1 cup bell peppers (mixed colors), sliced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 cup carrots, julienned

3 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

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

1 tablespoon sesame oil

1 tablespoon rice vinegar

Salt and pepper to taste

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prep the Vegetables: Begin by washing and cutting all the vegetables as directed in the ingredient list. Keep them close at hand for quick assembly.

    Heat the Oil: In a large wok or non-stick skillet, heat the olive oil over medium-high heat. Allow the oil to become hot but not smoking.

      Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds, stirring constantly to prevent burning, until fragrant.

        Cook the Carrots: Add the julienned carrots to the wok and stir-fry for about 2 minutes, until they begin to soften.

          Add the Remaining Vegetables: Gradually add the snap peas, zucchini, bell peppers, corn, and cherry tomatoes. Stir-fry the mixture for another 5-7 minutes, or until the vegetables are tender-crisp, maintaining their vibrant color.

            Season the Stir-Fry: Pour in the soy sauce, sesame oil, and rice vinegar. Season with salt and pepper to taste. Mix everything thoroughly to ensure all the vegetables are coated with the sauce.

              Cook Time: Allow the stir-fry to cook for an additional 2-3 minutes, stirring occasionally, until it reaches your desired level of doneness.

                Garnish and Serve: Remove the stir-fry from the heat and transfer it to a serving dish. Sprinkle with chopped green onions and sesame seeds for added flavor and crunch.

                  Enjoy: Serve the Summer Garden Vegetable Stir-Fry as is or over a bed of cooked rice or quinoa for a wholesome meal.

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