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As the warm sun graces us with longer days and vibrant gardens, summer brings an abundance of fresh vegetables that are not only colorful but also packed with nutrients. Embracing these seasonal ingredients is essential for creating dishes that are not only delicious but also healthful. Among the myriad of ways to enjoy these vegetables, stir-frying stands out as one of the quickest and healthiest cooking techniques available. The Vibrant Summer Veggie Stir Fry embodies this philosophy, offering a delightful blend of colors, flavors, and textures that celebrate the essence of summer.

Summer Veggie Stir Fry

Get ready to savor the flavors of summer with this Vibrant Summer Veggie Stir Fry! This quick and healthy dish celebrates the bounty of fresh, seasonal vegetables packed with nutrients. Combining colorful bell peppers, zucchini, carrots, and more, you’ll enjoy a medley of textures and tastes. Use simple techniques to stir-fry to perfection, and elevate your meal with aromatic garlic and ginger. Perfect as a standalone dish or served over rice, it's a delightful way to embrace healthy eating this season.
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Ingredients
  

1 cup bell peppers, sliced (red, yellow, and green for a colorful mix)

1 cup zucchini, cut into half-moons

1 cup yellow squash, cut into half-moons

1 cup sugar snap peas, trimmed

1 carrot, julienned

1 cup broccoli florets

3 tablespoons sesame oil (or vegetable oil)

3 cloves garlic, minced

1-inch piece of ginger, grated

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

1 tablespoon rice vinegar

1 teaspoon honey (or maple syrup for a vegan option)

1/4 teaspoon red pepper flakes (optional for heat)

Sesame seeds for garnish

Fresh cilantro or green onions for garnish

Instructions
 

Prepare the Ingredients: Wash and slice all the vegetables as mentioned in the ingredients list. This will make the stir-frying process quick and efficient.

    Heat the Oil: In a large wok or non-stick skillet, heat the sesame oil over medium-high heat until shimmering.

      Sauté Aromatics: Add the minced garlic and grated ginger to the pan. Stir-fry for about 30 seconds until fragrant, but be careful not to let them burn.

        Add Veggies: Introduce the broccoli florets and julienned carrot first. Stir-fry for about 2 minutes. Then, add the sliced bell peppers, zucchini, yellow squash, and sugar snap peas.

          Stir-Fry: Cook the veggies for another 5-7 minutes, stirring frequently until they are bright and tender-crisp.

            Season: In a small bowl, mix together the soy sauce, rice vinegar, honey, and red pepper flakes (if using). Pour this mixture over the stir-fried vegetables and toss well to coat everything evenly.

              Serve: Remove from heat and garnish with sesame seeds and your choice of fresh cilantro or sliced green onions.

                Enjoy: Serve immediately alongside steamed rice or quinoa for a complete meal, or enjoy as a side dish!

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