Summer squash stir fry is a vibrant, quick, and healthy way to celebrate the bounty of summer produce. Using tender zucchini and yellow squash, this dish comes together in under 30 minutes and makes the most of their delicate flavor and texture. It’s perfect as a light main or a colorful side, and is endlessly adaptable to whatever’s in your fridge or pantry.
Ingredients
- 2 medium summer squash (zucchini, yellow squash, or a mix; about 1 pound total), sliced into 1/4-inch half-moons
- 1 small red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 3 tablespoons vegetable oil (such as canola, sunflower, or avocado oil)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 2 green onions, sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- Salt, to taste
Instructions
- Prep the vegetables: Wash and dry the summer squash. Trim the ends and slice into 1/4-inch thick half-moons. Slice the bell pepper and red onion thinly. Mince the garlic and ginger.
- Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering but not smoking.
- Sauté aromatics: Add the garlic and ginger to the pan and stir-fry for 30 seconds, just until fragrant. Be careful not to let them brown.
- Add vegetables: Add the onion and bell pepper. Stir-fry for 2-3 minutes until they begin to soften.
- Add squash: Increase the heat to high. Add the sliced summer squash and stir-fry for 3-4 minutes, tossing frequently. Cook just until the squash is tender-crisp and vibrant. Avoid overcooking, as squash can become mushy.
- Season: Drizzle in the soy sauce and rice vinegar. Toss to coat evenly. Add the black pepper and red pepper flakes (if using). Stir-fry for another 1-2 minutes until the liquid is mostly evaporated and the vegetables are glossy.
- Finish: Remove from heat. Drizzle with toasted sesame oil and toss again. Taste and adjust salt if needed (soy sauce adds saltiness, so taste before adding more).
- Garnish and serve: Transfer to a platter or individual plates. Sprinkle with sliced green onions and toasted sesame seeds. Serve hot.
Tips
- Substitutions: Don’t have red bell pepper? Try using carrots, snap peas, or thinly sliced mushrooms. Tamari or coconut aminos can replace soy sauce for a gluten-free version.
- Cut evenly: Slice all vegetables to a similar thickness to ensure even cooking and avoid some pieces being mushy while others are underdone.
- High heat is key: Stir-fry over high heat for crisp-tender vegetables and bright color. Overcrowding the pan will steam rather than fry the veggies, so cook in batches if needed.
- Flavor boost: Add a splash of lime juice or a pinch of sugar at the end to balance flavors, especially if your squash is on the bland side.
Serving Suggestions
- Over rice: Serve the stir fry over steamed jasmine or brown rice for a satisfying, plant-forward meal.
- With noodles: Toss with cooked rice noodles, soba, or even spaghetti for a quick noodle bowl. Add extra soy sauce or a drizzle of chili oil for more flavor.
- Alongside proteins: Pair with grilled chicken, shrimp, or tofu for a more substantial dinner.
- In wraps or tacos: Spoon cooled stir fry into warm tortillas or lettuce leaves and top with fresh herbs for a fun, hand-held meal.
Variations
- Spicy Szechuan-style: Add a teaspoon of Szechuan peppercorns and a tablespoon of chili garlic sauce for a fiery kick. Garnish with fresh cilantro.
- Thai-inspired: Stir in a tablespoon of Thai red curry paste with the aromatics, and finish with a handful of fresh basil and a squeeze of lime.
- Garlic-butter: Swap out the soy sauce and sesame oil for 2 tablespoons of butter and plenty of minced garlic for a rich, Italian-inspired stir fry. Add a sprinkle of grated Parmesan at the end.
- With extra veggies: Add other quick-cooking summer vegetables like cherry tomatoes, corn kernels, or green beans. Adjust cooking times so everything stays crisp-tender.
- Protein additions: Toss in cubed firm tofu, thinly sliced chicken breast, or peeled shrimp right after the aromatics. Cook until the protein is just cooked through, then add the vegetables as directed.
Storage and Reheating
Let leftovers cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4 days. For best texture, reheat in a skillet over medium heat for 2-3 minutes, stirring occasionally, until warmed through. You can also microwave individual portions for 1-2 minutes, though squash may soften further. Avoid freezing, as the high water content of summer squash leads to a mushy texture after thawing.
Frequently Asked Questions
- Can I make this stir fry ahead of time?
- While summer squash is best freshly cooked for the brightest color and firmest texture, you can prep all the vegetables and aromatics up to 24 hours in advance. Store them in separate airtight containers in the refrigerator. Stir fry just before serving for optimal results.
- Do I need to salt and drain the squash before cooking?
- It’s not required for this quick stir fry, as the high heat cooks off excess moisture. However, if your squash is especially large or watery, you can sprinkle the slices with a little salt, let them sit in a colander for 10-15 minutes, then pat dry before cooking. This helps prevent sogginess.
- What kind of pan is best for stir frying?
- A large, heavy-bottomed skillet or a traditional wok works well. Make sure your pan is big enough to allow the vegetables to move around and sear rather than steam. Avoid nonstick pans over very high heat, as they can degrade over time.
- How do I prevent the squash from getting mushy?
- Use high heat and cook quickly, stirring constantly. Don’t overcrowd the pan—if needed, stir fry in two batches. Cut squash into uniform pieces so they cook evenly, and remove the pan from the heat as soon as the squash is just tender-crisp.
- Can I use other types of squash?
- Yes! Any tender summer squash variety, such as pattypan, cousa, or zephyr squash, works well. Harder winter squash like butternut or acorn are not suitable for this quick stir fry technique.
- Is this recipe vegan and gluten-free?
- The base recipe is vegan. To make it gluten-free, use tamari or coconut aminos instead of soy sauce. Always check the ingredient labels to avoid hidden gluten.
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