Summer Vegetable Stir-Fry
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.
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
