Summer Vegetable Stir-Fry with Corn

Serves 4 · 15 min prep · 12 min cook

Ingredients

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

Instructions

1. 1Have all vegetables prepped and within reach before heating the pan, since stir-frying moves quickly. Warm a large wok or 12-inch skillet over high heat until a drop of water sizzles and evaporates instantly.
2. 2Add the oil and swirl to coat. Immediately add the sliced garlic and minced ginger, stirring constantly for just a few seconds until fragrant but not browned.
3. 3Toss in the sliced bell peppers and zucchini. Stir-fry, keeping the vegetables moving, until they brighten in color and develop light charred spots while remaining crisp-tender.
4. 4Add the fresh corn kernels and continue tossing until the corn turns vibrant yellow and smells sweet.
5. 5Scatter in the cherry tomatoes and cook just until their skins begin to wrinkle and they release a little juice into the pan.
6. 6Pour the soy sauce and rice vinegar the edges of the pan so they sizzle and create a light glaze. Toss everything thoroughly to coat.
7. 7Remove from heat and drizzle with the toasted sesame oil. Fold in most of the basil leaves and sliced green onions so the herbs wilt gently from the residual heat.
8. 8Spoon the stir-fry over bowls of hot jasmine rice, garnish with the remaining basil, green onions, and a sprinkle of sesame seeds, and serve at once while everything is hot and bright.