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

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Summer Vegetable Stir-FryZach DeSart

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

Recipe notes

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