Summer Vegetable Stir-Fry
- 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-inch 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)
- This recipe is vegan
- Produce
- Ginger (1 1 1/2-inch piece)
- Herbs, mixed tender (3 cups)
- Scallions (1/2 cup)
- Vegetables, mixed summer (4 cups)
- Condiments
- Rice vinegar, unseasoned (2 tablespoons)
- Cooking & Baking
- Garlic clove (1)
- Kosher salt and freshly ground black pepper (1)
- Sesame seeds (2 tablespoons)
- Vegetable oil (7 tablespoons)
- Pasta & Grains
- Wheat berries, cooked (2 cups)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published July 23, 2012 (7 months ago).
100 people saved this recipe.
