Summer Vegetable Stir‑fry

Ingredients

• 0.25 cup soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tsp cornstarch
• 0.25 cup water
• 1 tsp toasted sesame oil
• 0.25 tsp white pepper
• 2 tbsp peanut oil
• 3 cloves garlic – minced
• 1 tbsp ginger – finely grated
• 0.5 cup scallions – thinly sliced
• 8 ounces green beans – trimmed
• 1 cup corn kernels – fresh, cut from the cob
• 8 ounces red bell pepper – thinly sliced
• 10 ounces zucchini – halved lengthwise and sliced
• 10 ounces yellow squash – halved lengthwise and sliced
• 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.