Sweet and Sour Summer Vegetables
Brighten up your table with Sweet and Sour Summer Vegetables, a vibrant stir-fry that captures the essence of the season! Loaded with fresh zucchini, yellow squash, sweet red bell peppers, carrots, and red onion, this dish bursts with color and nutrition in every bite. The homemade sweet and tangy sauce, crafted from soy sauce, rice vinegar, honey, and a touch of ketchup, perfectly coats the crisp-tender veggies, delivering a flavor-packed balance of savory and refreshing. Enhanced with garlic, ginger, sesame seeds, and green onions, it’s an aromatic, quick-cooking delight ready in just 35 minutes. Perfect as a flavorful side dish or served over steamed rice for a light and satisfying meal, this recipe is ideal for those seeking an easy, healthy, and delicious way to enjoy summer's bounty!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large carrot
- 1 medium red onion
- 1 tablespoon cornstarch
- 3 tablespoons water
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons tomato ketchup
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 inch piece fresh ginger
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon toasted sesame seeds
- 2 stalks green onion
Instructions
Wash and dry all the vegetables. Cut the zucchini and yellow squash into half-moons. Slice the red bell pepper and carrot into thin strips. Slice the red onion into thin wedges.
Mince the garlic and grate the ginger. Thinly slice the green onion for garnish and set aside.
In a small bowl, whisk together the cornstarch and water to make a slurry. Add soy sauce, rice vinegar, honey, and ketchup to the slurry, and stir until combined. This will be the sweet and sour sauce.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the garlic and ginger to the hot oil. Sauté for 30 seconds until fragrant, being careful not to burn them.
Add the red onion, red bell pepper, carrot, zucchini, and yellow squash to the skillet. Stir-fry for 5-6 minutes, until the vegetables are slightly tender but still crisp.
Season the vegetables with salt and black pepper to taste.
Reduce the heat to medium and pour the sweet and sour sauce over the vegetables. Stir to coat evenly and cook for another 1-2 minutes, allowing the sauce to thicken and glaze the vegetables.
Remove from heat and transfer to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions for garnish.
Serve immediately as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7028 mg | 306% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 95.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2797 mg | 60% | |
*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.
