Best 3 Summer Vegetable Stir Fry Recipes

**Savory Summer Stir-Fry: A Medley of Fresh Vegetables and Aromatic Sauces**

As the summer sun shines brightly, nature's bounty of fresh vegetables reaches its peak. It's the perfect time to relish a vibrant and flavorful Summer Vegetable Stir Fry. This delectable dish combines an array of colorful vegetables, each bursting with its unique flavor and nutritional value. From crisp bell peppers and tender zucchini to juicy tomatoes and succulent snap peas, this stir-fry is a symphony of summer's harvest. Tossed in a savory sauce made with soy sauce, ginger, garlic, and sesame oil, the vegetables retain their vibrant colors and delightful crunch. Served over steamed rice or noodles, this stir-fry is a delightful treat that embodies the essence of summer's bounty.

**Additional Recipes to Explore:**

1. **Easy Vegetable Stir-Fry:**
This basic stir-fry recipe is a quick and easy way to enjoy a healthy and delicious meal. With just a few simple ingredients and a quick cooking time, you'll have a flavorful stir-fry that's perfect for busy weeknights.

2. **Szechuan Vegetable Stir-Fry:**
For those who love a bit of spice, this Szechuan Vegetable Stir-Fry is a must-try. The combination of Szechuan sauce, with its bold and spicy flavors, and the tender-crisp vegetables creates a dish that is both flavorful and satisfying.

3. **Sesame Vegetable Stir-Fry:**
With its nutty and slightly sweet flavor, sesame sauce is a popular choice for stir-fries. This Sesame Vegetable Stir-Fry is a great option for those who prefer a milder taste. The sesame sauce adds a rich and creamy texture to the vegetables, making it a delicious and satisfying meal.

4. **Thai Vegetable Stir-Fry:**
Inspired by the vibrant flavors of Thai cuisine, this Thai Vegetable Stir-Fry is a delightful blend of sweet, sour, and spicy flavors. The use of Thai basil, lemongrass, and coconut milk gives this stir-fry a unique and authentic Thai taste.

5. **Vegetarian Pad Thai:**
This Vegetarian Pad Thai is a delicious and colorful noodle dish that's perfect for a quick and easy meal. With its combination of rice noodles, vegetables, and a flavorful peanut sauce, this dish is a sure crowd-pleaser.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER VEGETABLE STIR-FRY

Summer Vegetable Stir-Fry image

Provided by Meryl Rothstein

Categories Herb Tomato Stir-Fry Vegetarian Low Cal High Fiber Low Sodium Dinner Mint Basil Eggplant Bell Pepper Squash Zucchini Summer Healthy Low Cholesterol Vegan Tarragon Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided
1/2 cup thinly sliced scallions, divided
1 1/2" piece peeled ginger, sliced
1 garlic clove
7 tablespoons vegetable oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sesame seeds
Kosher salt and freshly ground black pepper
2 cups cooked, cooled wheat berries, farro, or brown rice
4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

Steps:

Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

SUMMER VEGETABLE STIR-FRY WITH COUSCOUS

Summer Vegetable Stir-Fry with Couscous image

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

2 cups diced peeled eggplant
1 1/2 teaspoons salt
1 1/2 cups water
1 cup couscous
2 1/2 tablespoons canola oil
2 1/2 tablespoons red wine vinegar
1 cup diced peeled carrots
1 cup diced zucchini
1 cup diced yellow crookneck squash
1 cup small broccoli florets
1 cup diced red bell pepper
1/2 cup diced red onion
2 garlic cloves, minced
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons pine nuts, toasted

Steps:

Toss eggplant and 1 teaspoon salt in medium bowl; let stand 30 minutes. Rinse and drain eggplant. Pat dry.
Bring 1 1/2 cups water and 1/2 teaspoon salt to boil in large saucepan. Stir in couscous. Remove from heat. Cover; let stand 10 minutes. Uncover; fluff with fork.
Whisk 1 1/2 tablespoons oil and vinegar in small bowl. Heat 1 tablespoon oil in wok or large nonstick skillet over medium-high heat. Add eggplant and carrots; stir-fry 3 minutes. Add zucchini and next 5 ingredients; stir-fry until vegetables are crisp-tender, about 2 minutes. Add couscous and vinegar mixture; stir-fry 1 minute. Stir in basil and mint. Season with salt and pepper. Sprinkle with pine nuts.

SUMMER VEGETABLE AND QUINOA STIR-FRY

SUMMER VEGETABLE AND QUINOA STIR-FRY image

Yield 4 servings

Number Of Ingredients 13

Ingredients

Olive oil
1 onion, diced
3-4 cloves garlic, chopped
1 yellow summer squash, sliced
A fistful of slender asparagus or green beans, trimmed, sliced
1 Japanese eggplant (small eggplants are way less bitter), peeled, sliced into bite size pieces
1 bell pepper- red, yellow, orange or green, cored, sliced
2 cups Baby Bella mushrooms, trimmed, sliced
A handful of grape or cherry tomatoes, halved
Sea salt and ground pepper
Herbs, to taste- parsley, basil, thyme, red pepper flakes- whatever you prefer
1 tablespoon balsamic vinegar
Extra virgin olive oil, to taste

Steps:

When the quinoa is almost done, heat a splash of light olive oil in a wok or large skillet over medium heat. Add the onion, stir until translucent. Add the garlic and cook for a minute. Add the remaining vegetables. Season with sea salt, pepper, and herbs. Add the balsamic vinegar. Stir-fry until tender. Scoop the cooked quinoa out of the rice cooker and add it into the wok. Stir to combine with the vegetables. Taste test and add more salt or seasoning if it needs it. Remove from heat. Drizzle with extra virgin olive oil and toss to fluff. Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad. before serving it cold, taste test again and adjust seasonings.

Tips for a Perfect Summer Vegetable Stir-Fry:

- Use a variety of vegetables to create a colorful and flavorful dish. - Cut the vegetables into uniform pieces so that they cook evenly. - Heat the oil or butter in a large skillet or wok over high heat before adding the vegetables. - Stir-fry the vegetables in batches, if necessary, to avoid overcrowding the pan. - Cook the vegetables until they are tender-crisp, about 5-7 minutes. - Add a sauce or glaze to the vegetables for extra flavor. - Serve the stir-fry immediately over rice, noodles, or quinoa.

Conclusion:

A summer vegetable stir-fry is a quick, easy, and healthy meal that can be enjoyed all season long. With a variety of vegetables, a flavorful sauce, and a few simple steps, you can create a delicious and satisfying dish that the whole family will love. So next time you're looking for a healthy and flavorful meal, give this summer vegetable stir-fry a try!