Stir Fry with Summer Veggies

Dinner / Lunch / Seasonal - Summer

4 Servings

Prep time: 10 mins | Cook time: 15 mins

Kid-Friendly

Diet Style

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)

Make sauce

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

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

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

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

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

Serve over rice.
Garnish and enjoy

Top with sesame seeds and chopped garlic chives. Enjoy!

Change up with your favorite veggies. Substitute chicken broth for vegetable broth.

Per Each Serving

Healthy Recipes