Garden Veggie Stir-Fry with Ginger and Garlic Sauce

A fast, colorful summer stir-fry of garden vegetables in a savory ginger-garlic sauce - on the table in under 30 minutes, vegan and easily gluten-free.

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Prep Time 15

Cook Time 10

Servings 4 servings

Ingredients

2 tablespoons sesame oil or neutral oil
3 cups assorted chopped vegetables bell peppers, zucchini, green beans, carrots
2 garlic cloves minced
1 teaspoon fresh ginger grated
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup
1 teaspoon cornstarch mixed with 2 tablespoons water
Toasted sesame seeds for garnish
Scallions sliced (for garnish)

Instructions

In a small bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch slurry. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir-fry 30 seconds, until fragrant.
Add the chopped vegetables and stir-fry 4-6 minutes, until crisp-tender, stirring often.
Pour the sauce over the vegetables and cook another 1-2 minutes, stirring to coat and thicken. Remove from heat.
Top with sesame seeds and scallions and serve immediately over rice or noodles.

Notes

Swaps: Use whatever's overflowing - bok choy, snap peas, okra, or extra zucchini. Add tofu, shrimp, or leftover chicken for protein. Lime juice can replace rice vinegar; tamari keeps it gluten-free. Storage: keeps up to 3 days refrigerated. Chop the veggies and mix the sauce ahead so dinner comes together fast. Freezing is not recommended - the vegetables get soggy.