Summer Veggie Stir Fry

In recent years, plant-based meals have surged in popularity, reflecting a growing awareness of health, sustainability, and culinary exploration. As more people seek to incorporate more vegetables into their diets, vibrant and nutritious dishes like the Sunny Garden Veggie Stir Fry have taken center stage. This recipe not only tantalizes the taste buds with its colorful presentation and crisp textures but also delivers a wealth of nutrients, making it an ideal choice for lunch or dinner.

Discover the delightful flavors of the Sunny Garden Veggie Stir Fry, a vibrant and nutritious plant-based dish perfect for lunch or dinner. This recipe features a colorful mix of fresh vegetables like snap peas, bell peppers, zucchini, and broccoli, all cooked quickly to preserve their natural flavors and nutrients. With a blend of aromatics and tasty seasonings, you can easily whip up a healthy meal that satisfies your taste buds and nourishes your body. Perfect for busy lifestyles, this stir fry brings a healthy twist to your dining table!

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Ingredients

1 cup snap peas, trimmed

1 cup bell peppers (red and yellow), sliced

1 medium zucchini, sliced into half-moons

1 medium carrot, julienned

1 cup broccoli florets

1 cup corn kernels (fresh or frozen)

4 green onions, sliced

3 cloves garlic, minced

1 thumb-sized piece of ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

1 teaspoon sesame seeds (for garnish)

Salt and pepper, to taste

Instructions

Prep your veggies: Begin by washing all the vegetables thoroughly under cold water to remove any dirt or impurities. Trim the ends off the snap peas, and slice the bell peppers into thin strips. Cut the zucchini into half-moon shapes, julienne the carrot into thin matchsticks, and break the broccoli into small florets. Set all the prepped vegetables aside.

Heat the oil: In a large pan or wok, pour in the olive oil and heat it over medium-high heat. Once hot, add the grated ginger and minced garlic. Stir continuously for about 30 seconds, or until they become fragrant, making sure not to burn them.

Sauté the veggies: Add the broccoli florets, snap peas, and julienned carrots to the pan. Stir-fry these vegetables for about 3-4 minutes, allowing them to begin softening while still retaining some crunch.

Add the remaining vegetables: Incorporate the sliced bell peppers, half-moon zucchini, and corn into the mixture. Continue to stir-fry everything together for another 3-5 minutes until all the vegetables are vibrant in color and tender-crisp to the bite.

Season it: Drizzle in the soy sauce, sesame oil, and rice vinegar. Stir everything together thoroughly to ensure that all the vegetables are well-coated with the sauce. Allow the mixture to cook for an additional 1-2 minutes, giving the flavors a chance to meld. Season lightly with salt and pepper to suit your taste.

Serve: Once finished, remove the pan from heat. Sprinkle the stir-fry with the sliced green onions and sesame seeds for a decorative touch. Serve immediately while hot, over a bed of cooked rice or quinoa for a nutritious and complete meal.

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