Summer Vegetable Stir‑fry
Ingredients
- 1/4 cup soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tsp cornstarch
- 1/4 cup water
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper
- 2 tbsp peanut oil
- 3 cloves garlic – minced
- 1 tbsp ginger – finely grated
- 1/2 cup scallions – thinly sliced (~2.5 n/a green onions)
- 8 ounces green beans – trimmed
- 1 cup corn kernels – fresh, cut from the cob
- 8 ounces red bell pepper – thinly sliced (~2 medium red bell peppers)
- 10 ounces zucchini – halved lengthwise and sliced (~1.5 medium zucchinis)
- 10 ounces yellow squash – halved lengthwise and sliced (~1.5 medium yellow squashes)
- 4 ounces snow peas – trimmed
- 1 cup cherry tomatoes – halved
- toasted sesame seeds – for serving
- steamed rice – for serving
Instructions
- 1.
In a medium bowl, whisk together the soy sauce, Shaoxing wine, rice vinegar, and sugar until dissolved. In a small cup, stir the cornstarch into the water until smooth, then whisk it into the bowl. Stir in the toasted sesame oil and white pepper; set the sauce aside.
- 2.
Set a large wok or a 12-inch skillet over high heat until very hot, 2–3 minutes. Add the peanut oil and swirl to coat.
- 3.
Add the garlic, ginger, and scallions; stir-fry until fragrant, about 30 seconds.
- 4.
Add the green beans and stir-fry until bright and beginning to blister, about 2 minutes.
- 5.
Add the corn kernels and red bell pepper; stir-fry 2 minutes.
- 6.
Add the zucchini and yellow squash; stir-fry until just crisp-tender, 2–3 minutes.
- 7.
Add the snow peas and cherry tomatoes; stir-fry 1 minute.
- 8.
Push the vegetables up the sides of the wok, give the sauce a quick stir, then pour it into the center. Toss constantly until the sauce bubbles, thickens, and coats the vegetables, 1–2 minutes.
- 9.
Transfer to a warm platter, sprinkle with toasted sesame seeds, and serve hot with steamed rice.
Stir-frying is a cornerstone of Chinese cooking, built on high heat, speed, and balance. The technique yields crisp-tender vegetables and a glossy, light sauce that clings without drowning. A summer vegetable stir-fry celebrates the season’s quick-cooking produce, letting their natural sweetness and textures lead while aromatics and a savory sauce tie everything together.
Using a wok’s intense heat, ingredients are added in stages based on how long they take to cook, preserving color and bite. A cornstarch-thickened pan sauce—seasoned with soy sauce, Shaoxing wine, and a touch of vinegar—brings sheen and cohesion. The result is a vibrant dish that’s equally at home as a light main with rice or alongside other plates at the table.