Herb Squash Stir-Fry with Grapes

Serves 4 · 18 min prep · 15 min cook

Ingredients

• 14 oz cubed firm tofu or boneless chicken breast
• 2 medium yellow summer squash
• 1 medium zucchini
• 1.5 cups halved red seedless grapes
• 1 sliced red bell pepper
• 4 sliced scallions
• 1 tbsp minced fresh ginger
• 3 minced garlic cloves
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil
• 1 tbsp sesame seeds
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Pat the protein cubes dry and season lightly with salt and pepper so they sear cleanly.
2. 2Cut the summer squash and zucchini into half-moons quarter-inch thick and slice the bell pepper into thin strips.
3. 3Whisk soy sauce, rice vinegar, honey, and sesame oil together in a small bowl for a quick glossy sauce.
4. 4Heat a large wok or 12-inch skillet over medium-high until a drop of water sizzles and evaporates instantly, then add neutral oil.
5. 5Add the protein in a single layer and sear undisturbed 2–3 minutes per side until golden; transfer to a plate.
6. 6In the same pan add a touch more oil if needed, then stir-fry ginger, garlic, and the white parts of the scallions for 30 seconds until fragrant.
7. 7Toss in the squash, zucchini, and bell pepper; stir-fry 4–5 minutes until the squash is tender-crisp and lightly charred at the edges.
8. 8Return the protein to the pan, add the halved grapes and the prepared sauce, and toss 1–2 minutes until everything is coated and the grapes are just warmed through.
9. 9Kill the heat, fold in mint, cilantro, and green scallion tops so the herbs stay bright and fresh.
10. 10Scatter sesame seeds over the top and serve immediately straight from the pan or over steamed rice for a complete plate.