One thing I’ve realized over the last year is that I make a lot of ‘bowl’ dishes. They are so easy and quick to make. Plus it allows me to get rid of any extra vegetables I have left over. Stir-fries are always a staple and they are so versatile. This summer squash stir fry did not disappoint.
During the summer months when fresh vegetables are accessible I try to cook with local ingredients as much as possible. The perks of living in a small town is that we have local farms everywhere. If I need to, I could stop by on a daily basis and pick up the fresh produce that was picked that day (or within a couple days). Summer squash (zucchini and yellow squash) and green beans are in season right now so a summer squash stir fry seemed fitting.
This summer squash stir fry is dairy free and meat free but meat can easily be added.
When I make meals there are a few key things I look for: a.) the amount of ingredients needed b.) are the ingredients easy to get or I have already c.) how long does the prep work takes. Good news! This stir fry meets all of my requirements. It doesn’t have too many ingredients and most of them are in my refrigerator.
For this stir fry I went with zucchini, yellow squash and green beans. The key to this dish is the sauce which includes soy sauce, sriracha, lemon juice, garlic and water. Just mix it all in the bowl and the sauce is ready. For the rice, I like to use jasmine rice but any type of rice will do. Jasmine rice just has a nice flavor and texture.
This stir fry will take you maximum 30 minutes and can be saved for leftover meals for a few days in the refrigerator. I always make this dish as a meal prep item. For meal prep, this is always my first item to eat for dinner because it does not freeze as well as other dishes but it does stay good in the refrigerator for 3 days.