Name: Sizzling Summer Veggie Stir-Fry
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 red bell pepper, sliced; 1 medium zucchini, sliced into half-moons; 1 cup snap peas, trimmed; 1 small red onion, sliced; 2 cloves garlic, minced; 1-inch piece ginger, peeled and minced; 2 tbsp high smoke point oil (such as avocado or canola); 2 tbsp low-sodium soy sauce; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1/4 tsp freshly ground black pepper

Sizzling Summer Veggie Stir-Fry

SproutedTomato1376

This Sizzling Summer Veggie Stir-Fry is inspired by high-heat wok cooking techniques, perfect for Florida’s late-summer bounty. Quick charring brings out the natural sweetness and umami of fresh veggies, while a simple sauce of soy, vinegar, and toasted sesame oil adds a savory, tangy finish. The key is prepping everything ahead and cooking over high heat for maximum flavor and irresistible texture—no soggy vegetables here! Perfect as a light main or side, this dish is as colorful as it is craveable.

Ingredients

Instructions

Prep all vegetables so they’re ready to go before you start cooking.
Heat a large wok or skillet over high heat until it’s just beginning to smoke.
Add oil, then immediately add garlic and ginger. Stir constantly for 20-30 seconds until fragrant.
Add red onion and bell pepper. Stir-fry for 2 minutes, tossing constantly to keep the veggies moving and lightly charred.
Add zucchini and snap peas. Stir-fry for another 2-3 minutes until vegetables are crisp-tender with some char.
Drizzle in soy sauce and rice vinegar. Toss well to coat all the veggies and let the sauce sizzle for 1 minute.
Turn off heat, finish with toasted sesame oil, and season with black pepper. Serve immediately.