Indiana Garden Stir Fry
Bright, fresh, and bursting with color, the Indiana Garden Stir Fry is a quick and healthy recipe inspired by the bounty of summer produce. This vibrant dish combines tender-crisp zucchini, yellow squash, sweet corn, and juicy cherry tomatoes with the crunch of green beans and red bell peppers. Tossed in a savory-sweet homemade sauce with soy, honey, and sesame oil, it’s a perfect balance of flavors. Ready in just 30 minutes, this versatile dish is an excellent option for a vegetarian main or a flavorful side. Garnished with fresh parsley, it pairs beautifully with steamed rice or quinoa, making it a wholesome and delicious way to celebrate garden-fresh vegetables.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large yellow squash
- 1 ear (kernels removed) sweet corn
- 1 cup cherry tomatoes
- 1 cup green beans
- 1 large red bell pepper
- 3 cloves (minced) garlic
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Wash all the vegetables thoroughly and pat them dry.
Slice the zucchini and yellow squash into thin half-moons. Trim the green beans and cut them into bite-sized pieces. Dice the red bell pepper into 1-inch squares. Halve the cherry tomatoes. Remove the kernels from the ear of sweet corn.
In a small bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, and water to make the stir-fry sauce. Set aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sauté for 30 seconds until fragrant.
Toss in the green beans and red bell pepper. Stir-fry for 3 minutes until they begin to soften.
Add the zucchini, yellow squash, and corn kernels to the pan. Sprinkle with salt and ground black pepper. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Throw in the cherry tomatoes and pour the prepared stir-fry sauce over the vegetables. Stir well to coat everything evenly.
Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
Remove the pan from heat and garnish the stir fry with freshly chopped parsley.
Serve immediately with steamed rice, quinoa, or as a standalone vegetable dish.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7018 mg | 305% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 72.8 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2884 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
