Vegetable Stir Fry Recipe

Cook brown rice according to package instructions so it will be hot when vegetables are finished. Measure and prep all vegetables: slice zucchini and squash into 1/4-inch half-moons (about 1.5 cups each), thinly slice red onion (¾ cup), cut bell pepper into 1/2-inch strips (1 cup), cut broccoli into bite-size florets (1.5 cups), julienne or thinly slice carrots (1 cup). Mince garlic and grate ginger.

Combine and mix

In a small bowl whisk together tamari, orange juice, rice vinegar, sesame oil, honey or maple syrup, and red pepper flakes until combined.

In a separate small bowl mix the cornstarch with 1 tablespoon water to make a smooth slurry. Set both aside.

Heat a large skillet or wok over medium-high heat until very hot (about 1–2 minutes). Add 2 tablespoons neutral oil and swirl to coat.

Add the broccoli and carrots first. Stir-fry for 2–3 minutes, tossing frequently, until they begin to soften but remain crisp-tender.

Add the red onion and bell pepper. Continue to stir-fry for another 1–2 minutes until the onion becomes translucent and the pepper softens slightly.

Push the vegetables to the sides of the pan, add a small splash of oil in the center if pan looks dry, then add the minced garlic and grated ginger to the center. Stir for 20–30 seconds until fragrant — do not let them burn.

Add the zucchini and yellow squash to the pan. Stir everything together and cook for 2 minutes more, tossing so the zucchini cooks but stays slightly crisp. Total vegetable cook time should keep a tender-crisp texture (about 6–8 minutes overall).

Give the prepared tamari-orange sauce a quick whisk, then pour it over the vegetables. Toss to coat and bring to a simmer for 30–45 seconds.

Stir the cornstarch slurry once more and add it to the pan. Toss and cook for another 30–60 seconds until sauce thickens slightly and clings to the vegetables. Taste and adjust seasoning — add a pinch of salt or a splash more tamari if needed.

Divide the cooked brown rice between plates or bowls (about 1 cup rice per serving). Spoon the citrus-ginger tamari vegetable stir-fry over the rice.

Garnish with sliced green onions and toasted sesame seeds if using. Serve with lime wedges on the side for squeezing over the dish.