Open-Air Summer Vegetable Stir Fry with Sesame Ginger Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant medley of summer vegetables sautéed in a fragrant sesame ginger sauce, perfect for a light and healthy summer meal. This Asian-inspired summer cookout recipe (vegetarian, gluten free), ready in about 22 minutes, pairs zucchini, red bell pepper, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, julienned red bell pepper
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 1 large, julienned carrot
• 1 cup, trimmed snap peas
• 2 tbsp sesame oil
• 1 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2, thinly sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 medium zucchini sliced into 1/4-inch rounds, 1 medium red bell pepper julienned, 1 medium yellow squash sliced into 1/4-inch rounds, 1 large carrot julienned, and 1 cup snap peas trimmed. Stir fry for 5-6 minutes until vegetables are crisp-tender and bright in color.
3. Step 3: Stir together 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar in a small bowl. Pour the sauce over the vegetables and cook for an additional 2 minutes, tossing so the sauce thickens slightly and coats the vegetables.
4. Step 4: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.