By: Chef Laura Bonicelli
I always pull out this recipe when the snap peas first show up at the markets. My Summer Vegetable Stir-Fry is a delicious, quick, and healthy meal.
Buy your ingredients at your favorite Farmers Market!
about Summer Vegetable Stir-Fry
Summer Vegetable Stir-Fry is a flexible recipe. There’s enough sauce to add an optional protein, my favorite is baked tofu, but you can leave a protein out if you want or replace the amount with other vegetables. The snap peas make the dish, giving it that unmistakable “summer is finally here” quality.
I like to have a few healthy and quick meals in my back pocket during the week; this recipe fits that bill perfectly. Preparing and cooking the dish takes less time than the brown rice in your rice cooker. Summer Vegetable Stir-Fry is the kind of recipe I like to recommend to people that have CSAs. It helps save you from the “what am I going to do with all of this zucchini?” moments.
putting the Summer Vegetable Stir-Fry together
There are a few things that set the Summer Vegetable Stir-Fry sauce apart. First of all, I added miso. Miso has a fermented quality because it is fermented, which adds depth to the sauce. I’m also using a little honey to round out the saltiness and, finally, the ginger. It’s a healthy dose of ginger, which I love!
There’s not much that can go wrong with the Summer Vegetable Stir-Fry, except overcooking the vegetables. Less is more in stir-frying time, and once the vegetables are cooking, they’ll keep cooking while you heat and thicken the sauce. Short cooking time preserves the crunch and the color of all the vegetables, particularly the snap peas. Snap peas are edible and delicious raw; they require very little cooking time.
Eat well and have fun!
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Need some ideas? Try these:
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