Summer Vegetable Stir-Fry
Asian

Summer Vegetable Stir-Fry

I always pull out this recipe when the snap peas first show up at the markets. Stick to the cooking times; the vegetables should be crisp and bright.

By Chef Laura Bonicelli

snap peasyellow squashzucchini

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Servings

6 servings

Ingredients

sauce

  • 1/4 cuptamari
  • 1 tablespoonmiso
  • 1 tablespoonrice vinegar
  • 1 tablespoonhoney
  • 1/4 teaspoonred pepper flakes
  • 1 tablespoongrated fresh ginger root
  • 1 tablespooncornstarch
  • 2 tablespoonspeanut or canola oil
  • 1 bunchspring onions (sliced, white and light green parts only)
  • 4 clovesgarlic (minced)
  • 1 largezucchini (halved lengthwise then sliced)
  • 1 yellow summer squash ( halved lengthwise then sliced)
  • 8 ouncessnap peas (cleaned)
  • 1/2 cupchopped raw walnuts
  • 1 cupcherry tomatoes (halved)
  • 8 ouncescooked protein of your choice (optional)
  • cooked short-grain brown rice (for serving)
  • cilantro and basil leaves

Instructions

  1. 1

    Whisk together sauce ingredients in a small bowl; set aside.

  2. 2

    Heat the oil in a wok or large skillet over medium-high heat. When hot, add in the onions and stir-fry for about two minutes, until starting to soften. Add the garlic and stir-fry for one additional minute.

  3. 3

    Add in the zucchini, squash, snap peas, and walnuts; stir-fry for 1 minute.

  4. 4

    Stir in the cherry tomatoes and cooked protein. Push the vegetables up the side of the wok or pan; add in the reserved sauce and stir until bubbly and thickened. Toss everything together. Serve over rice.

Nutrition (per serving)

174

Calories

5g

Protein

15g

Carbs

12g

Fat

3g

Fiber

656mg

Sodium