Indiana Garden Stir Fry

Bright, fresh, and bursting with color, the Indiana Garden Stir Fry is a quick and healthy recipe inspired by the bounty of summer produce. This vibrant dish combines tender-crisp zucchini, yellow squash, sweet corn, and juicy cherry tomatoes with the crunch of green beans and red bell peppers. Tossed in a savory-sweet homemade sauce with soy, honey, and sesame oil, it’s a perfect balance of flavors. Ready in just 30 minutes, this versatile dish is an excellent option for a vegetarian main or a flavorful side. Garnished with fresh parsley, it pairs beautifully with steamed rice or quinoa, making it a wholesome and delicious way to celebrate garden-fresh vegetables.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 large yellow squash
• 1 ear (kernels removed) sweet corn
• 1 cup cherry tomatoes
• 1 cup green beans
• 1 large red bell pepper
• 3 cloves (minced) garlic
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

Wash all the vegetables thoroughly and pat them dry.

Step 2

Slice the zucchini and yellow squash into thin half-moons. Trim the green beans and cut them into bite-sized pieces. Dice the red bell pepper into 1-inch squares. Halve the cherry tomatoes. Remove the kernels from the ear of sweet corn.

Step 3

In a small bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, and water to make the stir-fry sauce. Set aside.

Step 4

Heat the vegetable oil in a large wok or skillet over medium-high heat.

Step 5

Add the minced garlic and sauté for 30 seconds until fragrant.

Step 6

Toss in the green beans and red bell pepper. Stir-fry for 3 minutes until they begin to soften.

Step 7

Add the zucchini, yellow squash, and corn kernels to the pan. Sprinkle with salt and ground black pepper. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Step 8

Throw in the cherry tomatoes and pour the prepared stir-fry sauce over the vegetables. Stir well to coat everything evenly.

Step 9

Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.

Step 10

Remove the pan from heat and garnish the stir fry with freshly chopped parsley.

Step 11

Serve immediately with steamed rice, quinoa, or as a standalone vegetable dish.

Nutrition Facts

Serving size	1410.4 grams (1410.4g)

Amount per serving	% Daily Value*
Calories	879

Total Fat 44.00g	56%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 23.40g
Cholesterol 0mg	0%
Sodium 7018mg	305%
Total Carbohydrate 114.10g	41%
Dietary Fiber 16.80g	60%
Total Sugars 72.80g
Protein 20.00g	40%

Vitamin D 0IU	0%
Calcium 244mg	19%
Iron 6mg	36%
Potassium 2884mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 8.6%

Carbs: 48.9%