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Quick Colorful Summer Stir-Fry Recipe Easy 10-Minute Healthy Dinner

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A fast, fresh, and colorful stir-fry featuring vibrant summer vegetables with a light, flavorful sauce. Perfect for busy weeknights or casual summer meals.

Ingredients

Scale
  • 1 cup snap peas, trimmed
  • 1 red bell pepper, thinly sliced
  • 1 small yellow squash, sliced into half-moons
  • 1 small carrot, julienned
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 6 ounces firm tofu, cubed and patted dry (optional)
  • 8 ounces boneless chicken breast, thinly sliced (optional)
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 1 teaspoon honey or maple syrup
  • 2 tablespoons vegetable oil or neutral oil with high smoke point (like grapeseed)

Instructions

  1. Wash and slice all vegetables as described. If using chicken or tofu, thinly slice or cube it. Pat tofu dry to avoid sogginess.
  2. In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, honey, and cornstarch slurry. Set aside.
  3. Add vegetable oil to a wok or large skillet and heat over medium-high until shimmering but not smoking.
  4. Add chicken or tofu in a single layer. Let it brown slightly on one side before stirring. Cook until just done and remove from pan onto a plate.
  5. Add garlic and ginger to the hot oil, stirring quickly to avoid burning. Cook until fragrant.
  6. Toss in snap peas, bell pepper, squash, and carrot. Stir-fry continuously to keep the veggies crisp-tender.
  7. Return protein to pan and pour sauce over everything. Toss to coat evenly. The sauce should thicken and glaze the ingredients within a minute.
  8. Stir in sliced green onions, give a quick toss, then remove from heat immediately to keep freshness and crunch.

Notes

Do not overcrowd the pan; cook in batches if necessary to maintain high heat and get a good sear. Use a cornstarch slurry to achieve a glossy sauce without heaviness. Pat tofu dry to avoid sogginess. Add sauce near the end to prevent steaming the vegetables. For gluten-free, substitute soy sauce with tamari and omit oyster sauce or use a gluten-free version. Fresh lime juice added before serving adds a bright pop of flavor.

Nutrition

Keywords: quick stir-fry, summer vegetables, healthy dinner, easy recipe, colorful stir-fry, tofu stir-fry, chicken stir-fry, gluten-free option, vegetarian, vegan option

Find it online: https://emmastirs.com/quick-colorful-summer-stir-fry-recipe-easy-10-minute-healthy-dinner/