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Summer Veggie Stir-fry

As the summer harvest gets underway, we're bursting with tons of fresh vegetables from the Kitchen Harvest garden. When I'm at a loss for dinner, I turn to this quick stir-fry recipe to make use of any surplus vegetables. Use whatever you have from the garden, the more colorful, the better!

Summer Vegetable Stir-fry



  • 3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided

  • 1/2 cup thinly sliced scallions, divided

  • 1 1/2-inch piece peeled ginger, sliced

  • 1 garlic clove

  • 7 tablespoons vegetable oil, divided

  • 2 tablespoons unseasoned rice vinegar

  • 2 tablespoons sesame seeds

  • Kosher salt and freshly ground black pepper

  • 2 cups cooked, cooled wheat berries, farro, or brown rice

  • 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)

  1. Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 Tbsp. oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.

  2. Heat 1 Tbsp. oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.

  3. Return skillet to medium-high heat and add remaining 2 Tbsp. oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

Recipe courtesy of Bon Appetit, August 2012

Photo by: Kitchen Harvest, Inc.

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