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!
don’t forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
I hope you love this recipe!
If you want more recipes, Join The Club!!!
Need some ideas? Try these:
Step by Step Instructions
Summer Vegetable Stir-Fry
Equipment
- wok or large skillet
Ingredients
=====sauce=====
- 1/4 cup tamari
- 1 tablespoon miso
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon red pepper flakes
- 1 tablespoon grated fresh ginger root
- 1 tablespoon cornstarch
=====
- 2 tablespoons peanut or canola oil
- 1 bunch spring onions sliced, white and light green parts only
- 4 cloves garlic minced
=====
- 1 large zucchini halved lengthwise then sliced
- 1 yellow summer squash halved lengthwise then sliced
- 8 ounces snap peas cleaned
- 1/2 cup chopped raw walnuts
=====
- 1 cup cherry tomatoes halved
- 8 ounces cooked protein of your choice optional
=====
- cooked short-grain brown rice for serving
- cilantro and basil leaves
Instructions
- Whisk together sauce ingredients in a small bowl; set aside.
- 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.
- Add in the zucchini, squash, snap peas, and walnuts; stir-fry for 1 minute.
- 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
More Recipes
Butternut Squash and Spinach Lasagna
Take me to the lesson... Butternut Squash and Spinach Lasagna Butternut Squash and Spinach Lasagna is a wonderful vegetarian and gluten-free option for a hearty main-dish lasagna. 1 tablespoon extra-virgin olive oil3 cups finely diced red onion4 large garlic cloves...
Italian Sausage Lasagna
Take me to the lesson... Italian Sausage Lasagna This is my signature Italian Sausage Lasagna that everyone loves. The sauce is a standalone pasta sauce. 1 pound sweet Italian sausage3/4 pound lean ground beef3/4 cup minced onion3 cloves garlic (minced)1 28- ounce can...
Chili Chickpeas
Take me to the lesson... Chili Chickpeas Chili Chickpeas are spicy, salty, and vinegary. They make a perfect mid-afternoon snack. canola cooking spray1 15- ounce can chickpeas -- drained and rinsed=====1 tablespoon rice wine vinegar1/2 teaspoon chili powder1/2...
Recent Comments