Cookwith

Name: Summer Wok-Seared Florida Veggies
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 red bell pepper, sliced into strips; 1 medium zucchini, halved lengthwise and sliced; 1 small yellow squash, halved lengthwise and sliced; 1 cup fresh green beans, trimmed and cut in half; 2 tablespoons high-heat oil (such as avocado or peanut); 2 garlic cloves, thinly sliced; 1-inch piece fresh ginger, julienned; 2 tablespoons low-sodium soy sauce; 1 teaspoon rice vinegar; 1 teaspoon toasted sesame oil; Salt and freshly ground black pepper, to taste

Summer Wok-Seared Florida Veggies

SproutedTomato1376

This wok-seared Florida veggie medley celebrates the summer bounty with a punchy, high-heat technique inspired by classic stir-fries. The key is preheating your pan until smoking hot for a whisper of 'wok hei'—a toasted, smoky dimension that elevates even the simplest vegetables. Ginger and garlic build a fragrant foundation, while a splash of soy and rice vinegar brings balance. The final drizzle of sesame oil adds a nutty finish. Fast, colorful, and bursting with flavor, this dish is perfect for hot weather and makes a beautiful, healthy centerpiece or side.

Ingredients

Instructions

Prep all vegetables and aromatics before starting: slice bell pepper, zucchini, yellow squash; trim and halve green beans; slice garlic and ginger.
Heat a large wok or heavy skillet over high heat until just beginning to smoke.
Add oil, swirl to coat, then immediately add ginger and garlic. Stir-fry for 20 seconds until fragrant but not browned.
Add bell pepper, green beans, zucchini, and yellow squash. Stir-fry constantly with a forward scooping motion for 4-5 minutes, letting edges caramelize but not burn.
Drizzle in soy sauce and rice vinegar; toss to coat. Continue stir-frying for 1-2 minutes until veggies are crisp-tender and glossy.
Remove from heat, add sesame oil, and season with salt and pepper. Toss well. Serve immediately as a vibrant side or over rice for a light meal.