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In recent years, the movement towards plant-based meals and healthy eating has gathered momentum, with more individuals embracing diets rich in fruits and vegetables. This shift has not only been influenced by a growing awareness of health and wellness but also by the desire to make environmentally conscious food choices. Among the myriad of delicious and nutritious options available, the Vibrant Summer Garden Vegetable Stir-Fry stands out as a colorful, nutrient-packed dish that captures the essence of summer's bounty. This delightful stir-fry celebrates the season's freshest vegetables, making it a perfect addition to your warm-weather dining repertoire.

Summer Garden Vegetable Stir-Fry

Dive into the flavors of summer with this Vibrant Summer Garden Vegetable Stir-Fry! Packed with fresh, seasonal vegetables like bell peppers, zucchini, and snap peas, this dish showcases the best of what summer has to offer. Quick to prepare and bursting with nutrients, stir-frying locks in flavors and vitamins while keeping cooking time to a minimum. Perfect for busy weeknights, this colorful medley is not only delicious but also a healthy choice that you're sure to love!
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Ingredients
  

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 bell pepper (choose from red, yellow, or green), sliced into thin strips

1 medium zucchini, sliced into half-moons

1 cup sugar snap peas, trimmed and halved if large

1 cup broccoli florets, cut into bite-sized pieces

1 cup carrots, julienned or cut into thin matchsticks

1 cup baby bell mushrooms, sliced

2 green onions, chopped into small pieces

3 tablespoons soy sauce (use tamari for a gluten-free option)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon sesame seeds (optional, for garnish)

Fresh cilantro or basil, torn for garnish (optional)

Instructions
 

Prepare the Vegetables: Begin by washing and slicing all your vegetables into the specified sizes. Having everything prepped ensures a smooth stir-frying process, as it moves quickly.

    Heat the Oil: In a large skillet or wok, add the olive oil and heat it over medium-high until it shimmers, signaling it's ready for the next steps.

      Aromatics First: Add the minced garlic and grated ginger to the sizzling oil. Stir-fry for about 30 seconds until fragrant, taking care not to let them brown.

        Add Harder Veggies: Start with the broccoli florets and julienned carrots. Stir-fry these for about 2-3 minutes, allowing them to soften slightly without losing their crunch.

          Incorporate Other Veggies: Next, toss in the sliced bell pepper, zucchini, and sugar snap peas. Stir-fry everything together for an additional 3-5 minutes, ensuring the vegetables remain tender-crisp.

            Mushrooms & Seasoning: Introduce the sliced baby bell mushrooms to the mix and stir-fry for an additional 2 minutes, allowing them to cook down. Then, pour in the soy sauce, sesame oil, and rice vinegar, stirring well to ensure all the vegetables are evenly coated.

              Final Touches: Add the chopped green onions to the stir-fry and continue cooking for 1 more minute. If you like, drizzle a little more sesame oil just before taking it off the heat for enhanced flavor.

                Garnish & Serve: Carefully transfer the stir-fry to a serving platter or divide it among individual plates. For a decorative finish, sprinkle with sesame seeds and toss on some torn fresh herbs like cilantro or basil. Serve warm, perhaps over a bed of rice or noodles if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings