Summer Vegetable Stir-Fry with Corn

Stir-frying over blistering heat keeps summer vegetables crisp and bright, a technique long associated with wok cooking. Fresh corn kernels, zucchini, and sweet peppers meet a light soy-ginger glaze for a quick one-pan dinner that tastes like the season.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 395 cal
• 11g protein
• 58g carbs
• 15g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 3 tbsp olive oil or avocado oil
• 3 mixed colors bell peppers, sliced into strips
• 2 1/2 cups fresh corn kernels
• 2 medium zucchini, halved and sliced
• 1 1/2 cups cherry tomatoes, halved
• 3/4 cup fresh basil leaves
• 3 garlic cloves, thinly sliced
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tbsp sesame seeds
• 3 cups cooked jasmine or brown rice
• 3 green onions, sliced

Instructions

1. 1Whisk together the soy sauce, rice vinegar, and honey in a small bowl and set the light sauce aside. Have all vegetables prepped and ready beside the stove because stir-frying moves quickly.
2. 2Heat a large wok or 12-inch skillet over high heat until very hot. Add the oil and swirl to coat; it should shimmer almost immediately.
3. 3Add the sliced bell peppers and stir-fry, tossing constantly, until they begin to blister at the edges yet stay crisp-tender and brightly colored, about 3 minutes.
4. 4Toss in the zucchini slices and fresh corn kernels. Continue stir-frying 2 to 3 minutes until the zucchini softens slightly and the corn turns glossy and sweet-smelling.
5. 5Push the vegetables to the sides of the pan and add the sliced garlic and minced ginger to the center. Cook 30 to 45 seconds until fragrant, then toss everything together.
6. 6Add the halved cherry tomatoes and pour the prepared sauce the pan. Stir-fry just 1 to 2 minutes more so the tomatoes warm and release a little juice without turning mushy.
7. 7Remove from heat and fold in most of the fresh basil and the sliced green onions. Taste and add a pinch more salt only if needed.
8. 8Spoon the hot stir-fry over bowls of warm rice. Sprinkle with sesame seeds and the remaining basil. Serve right away while the vegetables still pop with color and crunch.