Description
A quick and vibrant Zucchini Stir Fry recipe featuring tender zucchini, colorful bell peppers, and snap peas sautéed in a flavorful sauce of soy, rice vinegar, and a touch of sweetness. This easy vegan and gluten-free dish is perfect for a light meal or served alongside grains for a complete dinner.
Ingredients
Scale
Vegetables
- 3 medium zucchinis, sliced into half-moons or thin rounds
- 1 bell pepper, thinly sliced (any color)
- 1 small onion, thinly sliced
- 1/2 cup snap peas (optional)
Flavorings & Sauce
- 2 tablespoons olive oil (or sesame oil for more flavor)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated (optional, for extra flavor)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
Garnish
- Sesame seeds
- Fresh cilantro or green onions, chopped
Instructions
- Prepare the Vegetables: Slice the zucchinis, bell pepper, and onion uniformly into half-moons or thin rounds and thin strips respectively. Grate the ginger and mince the garlic to ensure even flavor distribution in the stir fry.
- Sauté the Vegetables: Heat 2 tablespoons of olive oil or sesame oil in a large skillet or wok over medium-high heat to ensure the pan is hot enough for quick cooking without sogginess.
- Cook Onions and Peppers: Add the sliced onion and bell pepper into the skillet and sauté for 3-4 minutes until they begin to soften and release their sweetness.
- Add Zucchini: Introduce the sliced zucchini (and snap peas if using) to the skillet and stir frequently for 4-5 minutes until the zucchini turns tender yet retains a slight crunch; cook longer if you prefer softer vegetables.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional minute until the mixture becomes fragrant, which enhances the depth of flavor.
- Add Sauce Ingredients: Pour in soy sauce, rice vinegar, and optionally honey or maple syrup, mixing thoroughly to coat all vegetables evenly with the sauce.
- Season to Taste: Add salt, pepper, and red pepper flakes if using, then cook for another 1-2 minutes allowing the flavors to meld beautifully while vegetables finish cooking.
- Remove from Heat: Transfer the finished stir fry to a serving dish carefully to avoid overcooking in the residual heat of the pan.
- Garnish: Sprinkle sesame seeds and fresh chopped cilantro or green onions over the stir fry for added texture and freshness.
- Serve and Enjoy: Serve immediately by itself as a light meal or pair with rice, quinoa, or noodles for a complete, filling dish.
Notes
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- Sesame oil adds a distinct nutty flavor, but olive oil works well for a milder taste.
- Adjust red pepper flakes based on your heat preference or omit them entirely for a milder dish.
- Adding snap peas is optional but introduces a pleasant crunch and extra color.
- The stir fry cooks quickly, so prepare all ingredients before heating the pan to ensure smooth cooking.
- This recipe is naturally vegan and vegetarian.
