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Foolproof Summer Veggie Stir Fry

A simple, high-heat stir fry method for summer vegetables, using a precise sauce-to-veggie ratio to ensure crisp-tender results without sogginess.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Asian-Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil with high smoke point, like avocado or peanut
  • 1 small red onion sliced into half-moons
  • 1 red bell pepper sliced into thin strips
  • 1 medium zucchini halved lengthwise and sliced into half-moons
  • 1 cup snap peas trimmed
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • For the sauce:
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • For garnish: 1 tablespoon sesame seeds 1 sliced green onion

Equipment

  • Wok or large heavy skillet
  • spatula
  • small bowl
  • chef's knife
  • cutting board

Method
 

  1. Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water until cornstarch is fully dissolved. Set aside.
  2. Prep all vegetables: Slice onion, bell pepper, zucchini, and snap peas. Mince garlic and grate ginger. Have everything within arm's reach—stir frying moves fast.
  3. Heat your wok or skillet over high heat until a drop of water sizzles and evaporates instantly. Add the oil and swirl to coat.
  4. Add the onion and bell pepper. Stir-fry for 1 minute, keeping them moving constantly.
  5. Add the zucchini and snap peas. Stir-fry for 2 minutes—the zucchini should start to soften but still have a bright green color and some bite.
  6. Push vegetables to the sides of the wok, creating a well in the center. Add the garlic and ginger to the well. Cook for 15 seconds, stirring, until fragrant.
  7. Stir the sauce again (cornstarch settles fast), then pour it over the vegetables. Toss everything together for 30 seconds—the sauce will thicken and glaze the vegetables.
  8. Remove from heat immediately. Garnish with sesame seeds and green onion. Serve over rice or noodles.

Notes

Storage: Best eaten fresh. Leftovers can be refrigerated for up to 2 days but vegetables will lose crispness. Reheat quickly in a hot skillet, not the microwave. For a protein boost, add cooked chicken, tofu, or shrimp after step 5.