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.
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
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- 2 tablespoons peanut or canola oil
- 1 bunch spring onions sliced, white and light green parts only
- 4 cloves garlic minced
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- 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
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- 1 cup cherry tomatoes halved
- 8 ounces cooked protein of your choice optional
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- 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
Calories: 174kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 656mgPotassium: 392mgFiber: 3gSugar: 7gVitamin A: 712IUVitamin C: 41mgCalcium: 48mgIron: 2mg
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