15-Minute Summer Veggie Stir-Fry – Organized Mom Collective

Total Time: 15 minutes | Prep: 5 minutes | Cook: 10 minutes

When the summer heat hits and the farmers’ markets overflow with fresh produce, this quick stir-fry lets you celebrate seasonal bounty without turning your kitchen into a sauna.

Ingredients

My Checklist

2 tablespoons oil (vegetable

canola

or coconut)|3 cups mixed summer vegetables

chopped into bite-sized pieces|2 cloves garlic

minced|1 tablespoon fresh ginger

grated (or ½ teaspoon dried)|3 tablespoons soy sauce (low-sodium works great)|1 tablespoon honey or maple syrup|2 cups cooked rice or noodles|Optional: 1 cup diced cooked chicken

tofu cubes

or scrambled egg

Instructions

Prep your veggies first. Having everything chopped before starting makes this truly a 15-minute meal.
Heat oil in a large skillet or wok over medium-high heat until shimmering.
Add your vegetables, starting with the firmest ones first (bell peppers, carrots). Cook for 2 minutes, stirring frequently.
Add softer vegetables (zucchini, snap peas) and continue cooking for 2-3 minutes until just tender-crisp. Don’t overcook! Slightly crunchy veggies are more appealing to picky eaters than mushy ones.
Push vegetables to the sides of the pan, creating a space in the center. Add garlic and ginger to this space and cook for 30 seconds until fragrant.
Mix together soy sauce and honey in a small bowl, then pour over the vegetables. Stir to coat everything evenly.
If adding pre-cooked protein, toss it in now and stir just until heated through.
Serve immediately over rice or noodles.

Helpful Tips

Kid-friendly hack: Separate components on the plate for picky eaters who don’t like foods “touching.”

Clean-out-the-fridge friendly: Almost any vegetable works in this recipe—broccoli, cauliflower, green beans, corn, cherry tomatoes, or even leftover roasted vegetables.
Sauce it your way: For kids who prefer things plain, set aside some vegetables before adding the sauce and serve with dipping sauce on the side.

Quick Swaps

No fresh ginger? Use ½ teaspoon ground ginger instead.

Gluten-free? Swap soy sauce for tamari and serve over rice or rice noodles.
No rice or noodles? Serve over quinoa or cauliflower rice for a lower-carb option.
Need more protein but no meat? Throw in a handful of cashews or edamame during the last minute of cooking.
Too hot to cook? Use pre-cooked frozen vegetables and microwave them first, then just quickly stir-fry with the aromatics and sauce.

This stir-fry makes excellent leftovers for lunch boxes the next day—simply pack in a thermos to keep warm or enjoy cold!

What’s your family’s favorite veggie combo? Submit your tried-and-true recipe to contact@organizedmomcollective.com for a chance to be featured in next month’s “Reader’s Choice” roundup!