Healthy stir fried vegetables in the pan and ingredients close up

Dinner / Lunch / Seasonal - Summer

Stir Fry with Summer Veggies

4 Servings

Prep time: 10 mins | Cook time: 15 mins


Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Nonstick Pan


  • 2 cups chopped summer vegetables (eggplant, bell peppers, squash, zucchini, radish, cherry tomatoes, celery, etc.)
  • 1 cup collard greens or other hearty greens like chard (stems removed)
  • 2 tablespoons vegetable oil (such as canola)
  • Salt & pepper
  • Stir Fry Sauce
  • ½ cup soy sauce
  • ¼ cup honey
  • ¾ cup broth (vegetable or other)
  • 2 tablespoons rice wine vinegar
  • ¼ cup corn starch (or tapioca starch)
  • Grated ginger or garlic, sesame oil, sesame seeds, sriracha, chopped garlic chives (Optional)


  1. Make sauce

    Add all "Stir Fry Sauce" ingredients to a jar and shake to combine. Set aside.

  2. Chop vegetables

    Chop all vegetables. No need to chop collards or swiss chard (they will wilt and get smaller when cooked).

  3. Heat pan

    Heat a large heavy bottom pan or cast-iron skillet over medium-high heat and add 2 tablespoons of oil.

  4. Stir fry vegetables

    Once the oil is hot, add vegetables one by one, and stir fry for a minute before adding the next vegetable. Consider the order you add the vegetables - thick, tough veggies first, and soft greens last.

  5. Add salt and peper

    Add salt and pepper, and stir fry until tender but crispy, about 4 minutes.

  6. Reduce heat

    Reduce heat to medium. Add sauce to the vegetables and cook for about 2 more minutes.

  7. Serve

    Serve over rice.

  8. Garnish and enjoy

    Top with sesame seeds and chopped garlic chives. Enjoy!