27+ Fresh and Flavorful Summer Stir-Fry Recipes to Try This Season

Summer is the perfect season to embrace fresh produce and light, colorful meals, and there’s no better way to enjoy a combination of vibrant vegetables and proteins than in a stir-fry.

Stir-fries are versatile, quick to prepare, and full of flavor, making them a go-to for busy summer evenings or outdoor get-togethers.

Whether you’re looking to highlight the sweetness of fresh summer fruit, enjoy the richness of grilled meats, or opt for a plant-based dish, there’s a stir-fry for every occasion.

In this collection of 27+ summer stir-fry recipes, we’re bringing you an exciting mix of savory, sweet, spicy, and tangy dishes to make your summer meals sizzle.

From tropical-inspired chicken stir-fries to savory vegetable-packed bowls, these recipes are designed to help you make the most of summer’s bounty.

So, whether you’re cooking for one or feeding a crowd, these recipes will keep your dinner table full of variety and flavor all season long.

27+ Fresh and Flavorful Summer Stir-Fry Recipes to Try This Season

Summer is the time to experiment with bold flavors and enjoy fresh, seasonal ingredients, and stir-fry is one of the best ways to do just that.

These 27+ summer stir-fry recipes provide a wide range of flavors, textures, and options, ensuring that you can create delicious meals no matter what your taste buds are craving.

From light vegetable stir-fries to hearty meat and seafood dishes, there’s a recipe for everyone to enjoy.

With their quick cooking time and endless possibilities for customization, stir-fries make weeknight meals and weekend gatherings alike a breeze.

So, whether you’re looking for a refreshing, tropical dish or a savory, umami-packed meal, these recipes are sure to become staples in your summer cooking routine.

Mango Chicken Stir-Fry with Coconut Lime Sauce

Bursting with tropical flavors, this summer stir-fry is the perfect balance of sweet and savory.

Juicy mangoes pair beautifully with tender chicken, while the coconut lime sauce adds a creamy, zesty finish. It’s a fast and flavorful dish that will transport you to a beachside escape with every bite.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 ripe mango, peeled and sliced
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/3 cup coconut milk
• 1 tbsp soy sauce
• 1 tsp honey
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add chicken and season with salt and pepper. Stir-fry for 4–5 minutes until lightly browned and cooked through. Remove and set aside.
3. In the same skillet, add garlic, bell pepper, and sugar snap peas. Stir-fry for 2–3 minutes until crisp-tender.
4. Return the chicken to the pan and add sliced mango.
5. In a small bowl, whisk together coconut milk, lime juice, soy sauce, and honey. Pour into the skillet.
6. Cook for another 2–3 minutes, letting the sauce slightly reduce.
7. Garnish with fresh cilantro and serve over jasmine rice or rice noodles.

This dish is a true summer celebration—light, creamy, and citrusy with the irresistible sweetness of mango.

Perfect for weeknight dinners or casual entertaining, it’s a colorful plate that will win over both adults and kids.

Garden Veggie & Tofu Stir-Fry with Ginger Soy Glaze

This plant-powered stir-fry is a celebration of fresh summer produce.

Zucchini, bell peppers, cherry tomatoes, and carrots come together with crispy tofu in a vibrant ginger soy glaze. It’s satisfying, quick to make, and packed with color, crunch, and clean flavors.

Ingredients:

• 1 block extra-firm tofu, drained and cubed
• 1 zucchini, sliced into half moons
• 1 red bell pepper, sliced
• 1/2 cup cherry tomatoes, halved
• 1 carrot, julienned
• 2 green onions, chopped
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1/2 tsp sesame oil
• Sesame seeds, for garnish

Instructions:

1. Heat vegetable oil in a skillet over medium-high heat.
2. Add tofu cubes and cook until golden on all sides, about 6–8 minutes. Remove and set aside.
3. In the same skillet, add zucchini, bell pepper, carrot, and garlic. Stir-fry for 3–4 minutes.
4. Add cherry tomatoes and return tofu to the skillet.
5. In a small bowl, mix soy sauce, rice vinegar, maple syrup, ginger, and sesame oil. Pour into the pan.
6. Cook for another 2–3 minutes until everything is well coated and slightly caramelized.
7. Top with chopped green onions and sesame seeds. Serve with brown rice or quinoa.

This dish is light yet satisfying, showcasing the bounty of a summer garden.

With its crisp veggies and umami-rich glaze, it’s a go-to meatless meal that doesn’t compromise on flavor or texture.

Pineapple Shrimp Stir-Fry with Chili Basil Sauce

Sweet pineapple and juicy shrimp come together in this fiery, fragrant stir-fry.

Thai basil and red chili flakes add heat and aroma, while a tangy soy-lime sauce brings everything into balance. It’s a tropical-inspired dish that’s light, spicy, and perfect for hot summer nights.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup fresh pineapple chunks
• 1/2 red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 2 tbsp olive oil or sesame oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp fish sauce (optional)
• Juice of 1 lime
• 1/2 tsp red chili flakes (adjust to taste)
• 1/4 cup fresh Thai basil leaves
• Cooked jasmine rice, for serving

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add shrimp and cook for 2–3 minutes until just pink. Remove and set aside.
3. Add garlic, red onion, bell pepper, and green beans to the skillet. Stir-fry for 4–5 minutes.
4. Add pineapple and cook for another 2 minutes, allowing it to slightly caramelize.
5. Return shrimp to the skillet. Add soy sauce, fish sauce, lime juice, and chili flakes. Stir well.
6. Toss in Thai basil just before serving.
7. Serve hot over jasmine rice, garnished with extra basil and a lime wedge.

This dish is the ultimate balance of heat, sweet, and zest.

The juicy pineapple and aromatic Thai basil make it sing with summer flavor, while the quick cooking time means you’ll be out of the kitchen and enjoying your meal in no time.

Zesty Lemon Shrimp & Asparagus Stir-Fry

A fresh and zesty dish that combines the bright, tangy flavors of lemon with the sweetness of shrimp and the crunch of asparagus.

This summer stir-fry is light yet satisfying, making it a great choice for a healthy dinner or a quick lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tbsp soy sauce
• 1 tsp honey
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.
3. In the same skillet, add garlic and bell pepper. Stir-fry for 2 minutes until softened.
4. Add asparagus and cook for 4–5 minutes, stirring frequently, until tender-crisp.
5. Return shrimp to the skillet. Add lemon juice, zest, soy sauce, and honey. Stir to combine.
6. Season with salt and pepper to taste and cook for an additional 2–3 minutes, allowing the sauce to slightly reduce.
7. Garnish with fresh parsley and serve over quinoa or rice.

This dish is a fantastic combination of citrusy brightness and savory shrimp, with the asparagus offering a satisfying crunch.

It’s a perfect meal for those warm summer evenings when you crave something light but full of flavor.

Sweet Corn & Bell Pepper Stir-Fry with Basil

Sweet summer corn and colorful bell peppers shine in this vibrant stir-fry.

The addition of fresh basil and a touch of balsamic vinegar brings a savory depth to the dish, making it a simple yet flavorful side or main course.

Ingredients:

• 3 ears of fresh corn, kernels removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• Salt and pepper, to taste
• 1/4 cup fresh basil, shredded
• Fresh mozzarella (optional), for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and bell peppers, stir-frying for 2–3 minutes until tender-crisp.
3. Add corn kernels and cook for another 5–6 minutes, stirring frequently.
4. Add balsamic vinegar, sugar, salt, and pepper. Stir well and cook for another 2–3 minutes to allow the flavors to meld together.
5. Remove from heat and toss with shredded basil.
6. For an added touch of indulgence, garnish with fresh mozzarella. Serve warm.

This dish is full of the best of summer’s produce, with sweet corn and peppers taking center stage.

The balsamic vinegar adds just the right amount of tang, while the basil brings in an aromatic freshness that completes the stir-fry beautifully.

Summer Vegetable & Tempeh Stir-Fry with Peanut Sauce

This stir-fry highlights the colorful abundance of summer vegetables and pairs them with protein-packed tempeh in a creamy peanut sauce.

It’s a filling, healthy dish that’s both satisfying and packed with fresh, bright flavors.

Ingredients:

• 1 block tempeh, sliced into thin strips
• 1 cup baby carrots, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 cup snap peas
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1/4 cup peanut butter
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add tempeh and stir-fry for 3–4 minutes until lightly browned and crispy. Remove and set aside.
3. In the same skillet, add carrots, zucchini, bell pepper, and snap peas. Stir-fry for 5–6 minutes until vegetables are tender yet still vibrant.
4. In a small bowl, whisk together soy sauce, peanut butter, lime juice, honey, and red pepper flakes. Add this mixture to the skillet with the vegetables.
5. Return the tempeh to the skillet and stir until everything is well coated with the sauce. Cook for another 2 minutes to warm through.
6. Serve over rice, topped with fresh cilantro.

This dish is the ultimate in both flavor and texture, with crisp veggies, nutty tempeh, and a creamy, slightly spicy peanut sauce.

It’s an ideal meal to enjoy during the summer when you’re craving something hearty yet light and packed with plant-based protein.

Garlic Basil Beef Stir-Fry with Snow Peas

This quick and savory stir-fry combines tender beef with crisp snow peas and fragrant basil.

The garlic and soy sauce bring a rich umami flavor, while the fresh basil provides a burst of herbal freshness. Perfect for those busy summer nights when you crave something satisfying but light.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups snow peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 tbsp vegetable oil
• Fresh basil leaves, torn
• Cooked jasmine rice, for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef and stir-fry for 3–4 minutes until browned and just cooked through. Remove and set aside.
3. In the same skillet, add garlic and red bell pepper, stir-frying for 2 minutes until fragrant.
4. Add snow peas and cook for 3–4 minutes until tender-crisp.
5. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and honey. Pour this mixture into the pan and stir to coat.
6. Return the beef to the skillet, toss in fresh basil, and cook for an additional minute.
7. Serve over jasmine rice for a complete meal.

This stir-fry is both savory and aromatic, with the beef perfectly balanced by the sweetness of snow peas and the herbal note of basil.

It’s a great option for a quick weeknight dinner that still feels special.

Grilled Peach & Chicken Stir-Fry with Honey Balsamic Glaze

Grilled peaches bring a smoky-sweet flavor to this chicken stir-fry, making it a unique dish that perfectly captures the essence of summer.

The honey balsamic glaze adds a tangy-sweet richness that complements the savory chicken and fresh vegetables.

Ingredients:

• 2 chicken breasts, sliced thin
• 2 peaches, pitted and cut into wedges
• 1 red onion, thinly sliced
• 1 yellow bell pepper, sliced
• 1 cup baby spinach
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Heat olive oil in a grill pan over medium heat. Add the peach wedges and grill for 2–3 minutes on each side until slightly charred. Remove and set aside.
2. In the same pan, add sliced chicken breasts and cook for 5–6 minutes, stirring occasionally, until cooked through and golden. Remove and set aside.
3. In the same pan, add red onion and bell pepper. Stir-fry for 2–3 minutes until softened.
4. Add spinach and cook for an additional 1–2 minutes until wilted.
5. In a small bowl, whisk together balsamic vinegar, honey, soy sauce, salt, and pepper. Pour this glaze over the vegetables and stir.
6. Add the grilled peaches and cooked chicken back to the pan and toss to combine.
7. Garnish with fresh thyme and serve over couscous or quinoa.

This dish combines the sweetness of grilled peaches with savory chicken and a tangy glaze.

It’s a perfect balance of flavors, making it an impressive yet easy summer meal that’s sure to please.

Spicy Shrimp & Cucumber Stir-Fry with Avocado

This stir-fry combines the juicy crunch of cucumber with tender shrimp and creamy avocado.

A spicy sauce made with sriracha and lime gives it the perfect kick, while the coolness of the cucumber and richness of the avocado create a delightful contrast.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cucumber, sliced into half moons
• 1 ripe avocado, diced
• 2 cloves garlic, minced
• 1 tbsp sriracha sauce (adjust to taste)
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp sesame oil
• Fresh cilantro, for garnish
• Cooked rice noodles, for serving

Instructions:

1. Heat olive oil in a skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside.
2. In the same skillet, add garlic and stir-fry for 30 seconds until fragrant.
3. Add cucumber slices and cook for 1–2 minutes until slightly softened but still crunchy.
4. In a small bowl, whisk together sriracha, soy sauce, lime juice, and sesame oil. Pour the sauce over the cucumbers and toss to combine.
5. Add the shrimp back to the skillet, stirring to coat everything in the sauce.
6. Remove from heat and gently fold in diced avocado.
7. Serve over rice noodles, garnished with fresh cilantro.

This stir-fry is a vibrant mix of spicy, creamy, and crunchy elements, offering a refreshing yet bold dish perfect for warm summer evenings.

The contrast of textures—from the cool cucumber and creamy avocado to the spicy shrimp—makes every bite interesting and satisfying.

Spicy Thai Basil Chicken Stir-Fry

This classic Thai-inspired stir-fry is packed with bold flavors like garlic, chili, and the aromatic kick of basil.

The heat from the chilies combined with the freshness of Thai basil makes this dish a vibrant, savory treat perfect for a quick dinner.

Ingredients:

• 1 lb ground chicken
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2–3 Thai bird’s eye chilies, sliced (adjust for spice level)
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1/4 cup fresh Thai basil leaves, chopped
• 1 tbsp vegetable oil
• Cooked jasmine rice, for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the ground chicken and cook for 5–6 minutes, breaking it up into small pieces, until browned and cooked through.
3. Add garlic, bird’s eye chilies, red bell pepper, and onion, and stir-fry for another 3–4 minutes until fragrant and the vegetables begin to soften.
4. In a small bowl, whisk together fish sauce, soy sauce, oyster sauce, and brown sugar. Add this mixture to the pan and stir to combine.
5. Cook for an additional 2 minutes until the sauce is well incorporated and slightly thickened.
6. Stir in the fresh basil and cook for another minute until wilted.
7. Serve over jasmine rice and enjoy the bold, spicy flavors.

This stir-fry is a great go-to meal for those who love a bit of heat in their dishes.

The balance of spicy, savory, and slightly sweet is truly satisfying, and the Thai basil brings a fragrant freshness to the dish.

Sweet Potato & Black Bean Stir-Fry with Avocado

Packed with hearty sweet potatoes, protein-rich black beans, and creamy avocado, this stir-fry is a nutritious and satisfying meal.

The smoky cumin and chili powder add depth and warmth, making it a delicious, plant-based dish perfect for any summer dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 avocado, diced
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 6–8 minutes, stirring occasionally, until they are softened and lightly browned.
2. Add the red onion, bell pepper, and zucchini. Stir-fry for another 4–5 minutes until the vegetables are tender.
3. Add black beans, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2–3 minutes to heat the beans through.
4. Remove from heat and fold in the diced avocado.
5. Garnish with fresh cilantro and serve with lime wedges for a burst of citrus.

This hearty yet light stir-fry is a perfect plant-based meal that’s full of vibrant colors and flavors.

The creamy avocado and smoky spices make it filling and delicious, while the lime adds a fresh, tangy kick that brightens up the dish.

Lemon Garlic Tofu Stir-Fry with Broccoli & Carrots

This light and zesty tofu stir-fry is perfect for those who love plant-based meals.

The crispy tofu, paired with garlic, lemon, and fresh vegetables like broccoli and carrots, creates a wonderfully satisfying dish that’s both healthy and full of flavor.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 cups broccoli florets
• 1 carrot, sliced into thin rounds
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp sesame oil
• 1 tsp cornstarch (optional, for crispy tofu)
• 1 tbsp water
• Sesame seeds, for garnish
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions:

1. If you want crispy tofu, toss the tofu cubes in cornstarch. Heat olive oil in a large skillet over medium-high heat. Add the tofu and cook for 6–8 minutes, turning occasionally until golden and crispy. Remove and set aside.
2. In the same skillet, add garlic, broccoli, and carrots, and stir-fry for 4–5 minutes until the vegetables are tender but still crisp.
3. In a small bowl, mix soy sauce, lemon juice, sesame oil, and water. Pour the sauce over the vegetables and stir to coat.
4. Return the crispy tofu to the skillet and toss everything together.
5. Garnish with sesame seeds and fresh cilantro before serving over rice.

This light yet flavorful stir-fry is a perfect option for a nutritious, satisfying meal.

The crispy tofu gives the dish texture, while the lemon and garlic infuse it with brightness and depth. It’s a great choice for a quick and healthy dinner.

Coconut Curry Shrimp Stir-Fry with Spinach

This vibrant shrimp stir-fry is infused with a creamy coconut curry sauce, making it a rich, comforting dish for summer.

The spinach adds a fresh green touch, while the shrimp soaks up all the delicious flavors. It’s a great dish for those who enjoy curry flavors in a light stir-fry.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach
• 1 red bell pepper, sliced
• 1/2 onion, sliced
• 1 can (14 oz) coconut milk
• 2 tbsp curry paste (red or yellow)
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked basmati rice, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes, until pink and opaque. Remove and set aside.
2. In the same pan, add onion, bell pepper, and ginger. Stir-fry for 2–3 minutes until fragrant.
3. Stir in the curry paste and cook for another minute to release the flavors.
4. Pour in the coconut milk and soy sauce, and bring the mixture to a simmer. Let it cook for 4–5 minutes to thicken slightly.
5. Add the spinach and stir until wilted. Return shrimp to the skillet and toss to coat with the sauce.
6. Season with salt and pepper to taste.
7. Serve over basmati rice and garnish with fresh cilantro.

This stir-fry is a beautiful balance of creamy, savory, and slightly spicy flavors.

It’s light enough for summer but still incredibly comforting with the rich coconut curry sauce and succulent shrimp.

Sweet Chili Chicken & Veggie Stir-Fry

Sweet chili sauce gives this chicken and vegetable stir-fry its signature tangy-sweet flavor.

Paired with crisp vegetables and a kick of garlic, this dish is easy to make yet bursting with flavor. It’s a perfect dish for a light but satisfying dinner or lunch.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 yellow onion, sliced
• 2 cloves garlic, minced
• 3 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• Salt and pepper, to taste
• Sesame seeds, for garnish
• Green onions, chopped, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes until browned and cooked through. Remove and set aside.
2. In the same pan, add garlic, onion, red bell pepper, and broccoli. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
3. Add sweet chili sauce, soy sauce, and sesame oil to the pan. Stir well to coat the vegetables and chicken in the sauce.
4. Return the chicken to the skillet and cook for an additional 2 minutes to allow the sauce to thicken slightly.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped green onions. Serve with jasmine rice.

This stir-fry is sweet, tangy, and packed with crunch from the vegetables.

The sweet chili sauce provides a delightful balance of flavor, making it a go-to dish for busy summer evenings.

Grilled Vegetables & Chickpea Stir-Fry with Tahini Dressing

A hearty yet light stir-fry that combines grilled vegetables with protein-packed chickpeas, all drizzled with a creamy tahini dressing.

This plant-based stir-fry is full of smoky flavors and creamy goodness, perfect for a meatless summer meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 1/4 cup tahini
• 1 tbsp water
• 1 tsp garlic powder
• Fresh parsley, chopped, for garnish
• Cooked quinoa or couscous, for serving

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Toss zucchini, onion, bell pepper, and cherry tomatoes with olive oil, smoked paprika, salt, and pepper. Grill for 4–5 minutes on each side until vegetables are charred and tender.
3. While the vegetables are grilling, prepare the tahini dressing by whisking together tahini, lemon juice, water, and garlic powder until smooth. Add more water if needed to reach desired consistency.
4. In a large skillet, heat a little olive oil over medium heat and cook chickpeas for 3–4 minutes until warmed through and slightly crispy.
5. Remove from heat and toss chickpeas with grilled vegetables.
6. Drizzle with tahini dressing and garnish with fresh parsley. Serve over quinoa or couscous.

This is a wholesome and satisfying stir-fry with a rich, smoky flavor from the grilled vegetables.

The tahini dressing brings a creamy, nutty finish to the dish, making it perfect for those looking for a filling yet plant-based summer meal.

Honey Soy Glazed Salmon Stir-Fry

This stir-fry brings together tender salmon with a sweet and savory honey soy glaze, complemented by vibrant vegetables.

It’s a rich and flavorful dish that’s quick to make yet feels indulgent, perfect for a weeknight dinner.

Ingredients:

• 2 salmon fillets, skin removed, cut into chunks
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1/2 yellow onion, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 tsp grated fresh ginger
• 1 tsp rice vinegar
• Sesame seeds, for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a skillet or wok over medium-high heat. Add salmon chunks and cook for 3–4 minutes until browned and cooked through. Remove and set aside.
2. In the same skillet, add garlic, ginger, onion, and red bell pepper. Stir-fry for 2–3 minutes until fragrant and vegetables are slightly softened.
3. Add snap peas and cook for another 2–3 minutes until tender-crisp.
4. In a small bowl, whisk together soy sauce, honey, sesame oil, and rice vinegar. Pour the sauce into the pan, stirring to coat the vegetables.
5. Return the salmon to the pan and gently toss to combine with the sauce.
6. Garnish with sesame seeds and serve over rice.

The sweet and savory honey soy glaze makes this salmon stir-fry absolutely irresistible.

It’s a light yet rich dish that’s both satisfying and packed with nutrients.

Avocado & Grilled Corn Stir-Fry with Lime & Chili

This fresh and vibrant stir-fry combines creamy avocado with smoky grilled corn, creating a light and satisfying dish.

A squeeze of lime and a sprinkle of chili powder bring the perfect balance of heat and zest.

Ingredients:

• 2 ears of corn, grilled and kernels removed
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1 red bell pepper, sliced
• 1 jalapeño, sliced (optional for heat)
• 1 tbsp olive oil
• 1 tsp chili powder
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Crumbled feta cheese (optional), for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add red onion, bell pepper, and jalapeño, and stir-fry for 2–3 minutes until vegetables soften.
2. Add the grilled corn and cook for another 3–4 minutes, stirring occasionally.
3. Season with chili powder, salt, and pepper, and squeeze lime juice over the vegetables.
4. Remove from heat and gently fold in diced avocado.
5. Garnish with fresh cilantro and crumbled feta (if using).

This stir-fry is a celebration of summer’s best flavors, with the sweetness of grilled corn and the creamy texture of avocado.

The chili powder adds just the right amount of heat, making it a light but flavorful dish perfect for warm days.

Eggplant & Tofu Stir-Fry with Miso Ginger Sauce

This vegetarian stir-fry features tender eggplant and tofu in a savory miso ginger sauce.

It’s a satisfying meal packed with umami flavors, perfect for a healthy and hearty plant-based dinner.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 medium eggplant, sliced into rounds
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp miso paste (white or yellow)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 tbsp water
• 1 tbsp sesame seeds, for garnish
• Green onions, chopped, for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add tofu and cook for 6–8 minutes, turning occasionally, until golden and crispy. Remove and set aside.
2. In the same pan, add garlic, ginger, and onion, and stir-fry for 2–3 minutes until fragrant.
3. Add eggplant slices and cook for 4–5 minutes until softened and slightly caramelized.
4. In a small bowl, whisk together soy sauce, miso paste, rice vinegar, sesame oil, and water. Pour this mixture over the vegetables and stir well to coat.
5. Return the tofu to the skillet and toss everything together. Cook for another 2–3 minutes to allow the flavors to meld.
6. Garnish with sesame seeds and chopped green onions. Serve over rice or noodles.

This miso ginger stir-fry is packed with deep umami flavors from the miso paste and sesame oil.

The tofu adds protein, while the eggplant provides a rich, meaty texture, making it a hearty yet healthy dish.

Lemon Herb Chicken Stir-Fry with Asparagus and Peas

This light yet flavorful stir-fry features juicy chicken and fresh asparagus, enhanced by a bright lemon herb dressing.

It’s the perfect dish to showcase the vibrant produce of summer, with a refreshing and aromatic finish.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup fresh peas (or frozen peas, thawed)
• 1/2 onion, sliced
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Cooked quinoa or couscous, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes, turning occasionally until browned and cooked through. Remove and set aside.
2. In the same pan, add garlic, onion, and asparagus. Stir-fry for 3–4 minutes until the vegetables begin to soften.
3. Add peas and cook for another 2 minutes until they are tender-crisp.
4. Return the chicken to the skillet, and add lemon juice, zest, thyme, salt, and pepper. Stir well to coat everything with the lemony seasoning.
5. Cook for another minute, then remove from heat.
6. Garnish with fresh parsley and serve over quinoa or couscous.

The light lemony flavor and the fresh herbs make this stir-fry a refreshing option for summer.

It’s packed with lean protein from the chicken, crunchy asparagus, and peas, all seasoned with a zesty citrus finish.

Summer Vegetable & Chickpea Stir-Fry with Turmeric and Cumin

This vibrant, plant-based stir-fry brings together colorful summer vegetables like zucchini, bell peppers, and tomatoes with protein-packed chickpeas.

Turmeric and cumin add a warm, earthy flavor, making it an aromatic and satisfying dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked couscous or brown rice, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook for 2–3 minutes until fragrant.
2. Add zucchini, bell peppers, and tomatoes. Stir-fry for 4–5 minutes until the vegetables are tender but still crisp.
3. Stir in chickpeas, turmeric, cumin, smoked paprika, salt, and pepper. Cook for another 3–4 minutes, allowing the spices to coat the vegetables and chickpeas.
4. Remove from heat and garnish with fresh cilantro.
5. Serve over couscous or brown rice for a wholesome meal.

This stir-fry is an explosion of flavors and textures, from the crunchy veggies to the rich chickpeas.

The turmeric and cumin infuse it with a warm, earthy taste, making it a perfect dish for a quick, healthy summer meal.

Pineapple Teriyaki Chicken Stir-Fry

Sweet, tangy pineapple and savory teriyaki chicken come together in this tropical stir-fry.

With a vibrant mix of vegetables and a tangy teriyaki glaze, this dish is like a mini vacation in a bowl, perfect for warm summer nights.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1/2 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, sliced
• 1/2 yellow onion, sliced
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1/4 cup teriyaki sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp cornstarch (optional for thickening the sauce)
• Sesame seeds, for garnish
• Green onions, chopped, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes until browned and cooked through. Remove and set aside.
2. In the same skillet, add garlic, onion, red bell pepper, and snap peas. Stir-fry for 2–3 minutes until softened.
3. Add pineapple chunks and cook for an additional 2 minutes, allowing the pineapple to caramelize slightly.
4. In a small bowl, whisk together teriyaki sauce, soy sauce, honey, sesame oil, and cornstarch (if using). Pour this sauce over the vegetables and stir well to coat.
5. Return the chicken to the skillet and toss to combine, cooking for another 2–3 minutes until the sauce thickens slightly.
6. Garnish with sesame seeds and green onions, and serve over jasmine rice.

This stir-fry combines sweet pineapple with savory chicken, all coated in a luscious teriyaki glaze.

The contrast of tangy and savory makes it an ideal summer dish, full of tropical flavors and vibrant colors.

Ginger Garlic Beef Stir-Fry with Bok Choy

This flavorful stir-fry features tender beef and fresh bok choy, infused with ginger and garlic for a savory, aromatic experience.

It’s a quick and delicious meal that’s perfect for busy summer nights when you want something savory and satisfying.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 3–4 bok choy stalks, chopped
• 1/2 red bell pepper, sliced
• 1/2 onion, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp cornstarch (optional, for thickening the sauce)
• Salt and pepper, to taste
• Cooked jasmine rice, for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook for 3–4 minutes, stirring occasionally, until browned and cooked through. Remove the beef and set aside.
2. In the same skillet, add garlic, ginger, and onion, and stir-fry for 1–2 minutes until fragrant.
3. Add the bok choy and red bell pepper, and stir-fry for another 2–3 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch (if using). Add the sauce to the pan and stir to coat the vegetables.
5. Return the beef to the skillet and toss everything together. Cook for another minute to allow the sauce to thicken.
6. Season with salt and pepper to taste, and serve over jasmine rice.

The combination of ginger, garlic, and soy sauce gives this stir-fry a deep, savory flavor, while the bok choy adds a fresh, crunchy texture.

It’s a balanced dish full of rich umami and satisfying textures.

Summer Squash & Tofu Stir-Fry with Peanut Sauce

This vegan-friendly stir-fry features summer squash, tofu, and a creamy peanut sauce, creating a filling and nutritious meal.

It’s perfect for those looking for a quick, plant-based dish that’s rich in flavor and texture.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 yellow squash, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/4 cup peanut butter
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp grated ginger
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 5–6 minutes, turning occasionally, until golden and crispy. Remove and set aside.
2. In the same skillet, add garlic, zucchini, yellow squash, and bell pepper. Stir-fry for 3–4 minutes until the vegetables are tender.
3. In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, maple syrup, sesame oil, and grated ginger to make the peanut sauce.
4. Return the tofu to the pan and pour the peanut sauce over everything. Stir well to coat the tofu and vegetables.
5. Cook for another 2–3 minutes to allow the sauce to thicken and the flavors to meld.
6. Season with salt and pepper to taste, and garnish with fresh cilantro. Serve over rice.

The peanut sauce adds a creamy, nutty richness that pairs beautifully with the crisp tofu and fresh vegetables.

It’s a wholesome, comforting stir-fry that’s perfect for a quick and satisfying summer meal.

Coconut Lime Chicken Stir-Fry with Pineapple and Bell Peppers

A tropical-inspired stir-fry that combines chicken with pineapple, bell peppers, and a zesty coconut lime sauce.

This dish brings a refreshing and fruity twist to a savory meal, perfect for those hot summer days when you want something light yet flavorful.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• Juice and zest of 1 lime
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes, turning occasionally, until browned and cooked through. Remove the chicken and set aside.
2. In the same pan, add garlic, onion, red and yellow bell peppers, and pineapple. Stir-fry for 2–3 minutes until the vegetables soften slightly.
3. Pour in the coconut milk, lime juice, and zest, and bring the mixture to a simmer.
4. Add soy sauce and sesame oil, and cook for another 3–4 minutes until the sauce has slightly thickened.
5. Return the chicken to the skillet, stir to coat in the sauce, and cook for another 2 minutes.
6. Season with salt and pepper to taste, then garnish with fresh cilantro. Serve over jasmine rice.

The creamy coconut milk and zesty lime create a tropical-inspired sauce that perfectly complements the sweet pineapple and savory chicken.

This stir-fry is light yet full of vibrant flavors, making it a great choice for a refreshing summer dinner.