Summer Vegetable Stir-Fry

Name: Summer Vegetable Stir-Fry
Total time: 21 min
Yield: 4 servings
Ingredients: 3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided; ½ cup thinly sliced scallions, divided; 1½ inch peeled ginger; 1 clove garlic; 7 tablespoons vegetable oil, divided; 2 tablespoons unseasoned rice vinegar; 2 tablespoons sesame seeds; to taste Kosher salt and freshly ground black pepper; 2 cups cooked, cooled wheat berries, farro, or brown rice; 4 cups chopped mixed summer vegetables; eggplant; chiles; zucchini; summer squash; carrots; celery; radishes; cherry tomatoes

A vibrant and healthy stir-fry combining fresh summer vegetables with hearty wheat berries, all tossed in a fragrant herb sauce made with basil, mint, and other tender herbs. Perfect for a light yet satisfying meal.

4 servings

21 min

Published October 4, 2025

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Ingredients

•3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided
•½ cup thinly sliced scallions, divided
•1½ inch peeled ginger
•1 clove garlic
•7 tablespoons vegetable oil, divided
•2 tablespoons unseasoned rice vinegar
•2 tablespoons sesame seeds
•to taste Kosher salt and freshly ground black pepper
•2 cups cooked, cooled wheat berries, farro, or brown rice
•4 cups chopped mixed summer vegetables
•eggplant
•chiles
•zucchini
•summer squash
•carrots
•celery
•radishes
•cherry tomatoes

Cooking Instructions

1.
Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons 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.
10 min
2.
Heat 1 tablespoon 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.
5 min
3.
Return skillet to medium-high heat and add remaining 2 tablespoons 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.
6 min

Ingredients

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

•½ cup thinly sliced scallions, divided

•1½ inch peeled ginger

•1 clove garlic

•7 tablespoons vegetable oil, divided

•2 tablespoons unseasoned rice vinegar

•2 tablespoons sesame seeds

•to taste Kosher salt and freshly ground black pepper

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

•4 cups chopped mixed summer vegetables

•eggplant

•chiles

•zucchini

•summer squash

•carrots

•celery

•radishes

•cherry tomatoes

Cooking Instructions

Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons 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.

10 min

Heat 1 tablespoon 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.

5 min

Return skillet to medium-high heat and add remaining 2 tablespoons 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.

6 min