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Bon Appétit

Summer Vegetable Stir-Fry

3.7

(11)

Image may contain Food Lunch Meal Plant Dish Produce Platter and Vegetable
Zach DeSart

Turn your farmers' market haul into a vegetable dinner stir-fry—for this recipe, there's no way to go wrong with garlic, ginger, and scallions.

Recipe information

  • Yield

    4 Servings

Ingredients

3

cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided

½

cup thinly sliced scallions, divided

1

½-inch piece peeled ginger, sliced

1

garlic clove

7

tablespoons vegetable oil, divided

2

tablespoons unseasoned rice vinegar

2

tablespoons sesame seeds

Kosher salt and freshly ground black pepper

2

cups cooked, cooled wheat berries, farro, or brown rice

4

cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

Preparation

  1. Step 1

    Combine 2 cups herbs, ¼ cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 Tbsp. oil, vinegar, and ¼ cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper.

    Step 2

    Heat 1 Tbsp. oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining ¼ cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.

    Step 3

    Return skillet to medium-high heat and add remaining 2 Tbsp. oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

    Step 4

    Do Ahead: Herb sauce can be made 2 hours ahead. Cover and chill.

Nutrition Per Serving

One serving contains: Calories (kcal) 380 Fat (g) 28 Saturated Fat (g) 3.5 Cholesterol (mg) 0 Carbohydrates (g) 30 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 6 Sodium (mg) 140
Explore Bon AppétitStir-FryBell PepperVegetableEggplantSummer SquashSquashCornWheat BerryRice & GrainsFarroRiceSummerEasyQuickWeeknight MealsMainVegetarianVeganDairy-FreeGluten-FreeDinner
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Reviews (11)

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  • I don’t know who isn’t giving this 5 stars or what they’re doing to butcher the recipe, but I followed the instructions exactly as written and had delicious results! The herbs I used were cilantro, thyme, and oregano, and for veggies I did eggplant, zucchini, celery, carrots, and cherry tomatoes. The tang from the rice vinegar interacts nicely with the sweetness of the crispy, sweet vegetables and the fresh herbs, scallions, and garlic add just the right of amount of contrast. Will definitely be making this again!

    • Anonymous

    • New York, NY

    • 5/24/2022