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Summer Vegetable Stir‑fry

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main courses•chinese•vegan, vegetarian, dairy-free
30 minutes•4 servings•

Ingredients

  • 1/4 cup soy sauce
  • 2 tbsp Shaoxing wine
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 2 tsp cornstarch
  • 1/4 cup water
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 2 tbsp peanut oil
  • 3 cloves garlic – minced
  • 1 tbsp ginger – finely grated
  • 1/2 cup scallions – thinly sliced (~2.5 n/a green onions)
  • 8 ounces green beans – trimmed
  • 1 cup corn kernels – fresh, cut from the cob
  • 8 ounces red bell pepper – thinly sliced (~2 medium red bell peppers)
  • 10 ounces zucchini – halved lengthwise and sliced (~1.5 medium zucchinis)
  • 10 ounces yellow squash – halved lengthwise and sliced (~1.5 medium yellow squashes)
  • 4 ounces snow peas – trimmed
  • 1 cup cherry tomatoes – halved
  • toasted sesame seeds – for serving
  • steamed rice – for serving
summer vegetable stir‑fry

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.

Stir-frying is a cornerstone of Chinese cooking, built on high heat, speed, and balance. The technique yields crisp-tender vegetables and a glossy, light sauce that clings without drowning. A summer vegetable stir-fry celebrates the season’s quick-cooking produce, letting their natural sweetness and textures lead while aromatics and a savory sauce tie everything together.

Using a wok’s intense heat, ingredients are added in stages based on how long they take to cook, preserving color and bite. A cornstarch-thickened pan sauce—seasoned with soy sauce, Shaoxing wine, and a touch of vinegar—brings sheen and cohesion. The result is a vibrant dish that’s equally at home as a light main with rice or alongside other plates at the table.