Summer Garden Vegetable Stir-Fry

As the warm sun beckons the arrival of summer, vibrant colors and fresh flavors come to life in gardens across the country. This season is a treasure trove of seasonal vegetables, each bursting with flavor and nutrition. Cooking with fresh, seasonal produce not only enhances the taste of your dishes but also provides a wealth of health benefits, allowing you to enjoy the best that nature has to offer. One of the finest ways to showcase these garden-fresh ingredients is through a delightful stir-fry, a method that celebrates the beauty of simplicity while delivering a burst of flavor in every bite.

Celebrate summer with a delightful Vibrant Summer Garden Vegetable Stir-Fry that showcases the season's freshest produce. This dish packs a punch of flavor and nutrition, featuring a colorful array of vegetables like bell peppers, zucchini, and broccoli. Stir-frying keeps veggies crisp and retains essential nutrients while ensuring a quick and easy meal. Perfect for any cook, this recipe allows you to enjoy healthy eating with vibrant tastes and beautiful presentations. Embrace the essence of summer on your plate!

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Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 bell pepper (red, yellow, or green), sliced

1 medium zucchini, sliced into half-moons

1 cup sugar snap peas, trimmed

1 cup broccoli florets

1 cup carrots, julienned

1 cup baby bell mushrooms, sliced

2 green onions, chopped

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

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon sesame seeds (optional for garnish)

Fresh cilantro or basil for garnish (optional)

Instructions

Prepare the Vegetables: Begin by washing and chopping all your vegetables. Have them ready to go as the stir-frying process goes quickly!

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

Aromatics First: Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds, until fragrant but not browned.

Add Harder Veggies: Toss in the broccoli florets and carrots first; stir-fry for about 2-3 minutes until they start to soften.

Incorporate Other Veggies: Add the bell pepper, zucchini, and sugar snap peas to the pan. Stir-fry for another 3-5 minutes until all vegetables are tender-crisp.

Mushrooms & Seasoning: Add the sliced mushrooms and cook for an additional 2 minutes. Then stir in the soy sauce, sesame oil, and rice vinegar, mixing well to coat all the vegetables.

Final Touches: Toss in the chopped green onions and cook for 1 more minute. If desired, drizzle a bit more sesame oil before removing from heat.

Garnish & Serve: Transfer the stir-fry to a serving platter or individual plates. Sprinkle with sesame seeds and fresh herbs like cilantro or basil for an extra pop of flavor. Serve warm over rice or noodles if desired.

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