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
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
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Whisk together sauce ingredients in a small bowl; set aside.
- 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
Add in the zucchini, squash, snap peas, and walnuts; stir-fry for .
- 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.