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Summer Vegetable Stir-Fry
- 3 cups mixed tender herbs (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves), divided
- 1/2 cup thinly sliced scallions, divided
- 1 1/2" piece peeled ginger, sliced
- 1 garlic clove
- 7 tablespoons vegetable oil, divided
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons sesame seeds
- Kosher salt and freshly ground black pepper
- 2 cups cooked, cooled wheat berries, farro, or brown rice
- 4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes)
Directions:View on Epicurious
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