It’s an exciting and delicious time of year at the farmers’ market! Here in Kentucky, we’re at that fleeting sweet spot when summer produce like zucchini, carrots, and broccoli are just coming on as asparagus, snap peas, and other spring vegetables finish out for the season. A vegetable stir fry is a great way to combine spring and summer into a big, fresh, flavorful mess of veggies!
Stir frying is a quick, high-heat, low-oil cooking method that preserves the flavor, texture, color, and nutrients in vegetables. It’s also very flexible and prime for improvisation. Here’s our tried and true stir frying method, detailed by Z&B Chief Thumbs Operator Kevin Archer! It can take a little practice to perfect timing and technique, but fortunately, practice is delicious!
Udon or soba noodles, brown or basmati rice, quinoa, and other grains all make great beds for your vegetable stir fry. Many of these cook quickly and can be cooking while you make the stir fry. Brown rice takes about 45 minutes to make, so be sure to plan ahead.
Roasted Tofu with Z&B Five Spice, Z&B Garam Masala, or your spice blend of choice is a delicious and protein-packed add-in!
To sauce your stir fry, try this awesome Teriyaki Sauce, or my recent go-to for uber-umami goodness:
Miso Sauce with Z&B Umami Seasoning!
Here’s all I do:
Have fun exploring the season’s produce with your new stir fry skills! What’s your favorite combination?