Here’s an easy dinner recipe that takes advantage of all the fresh, summertime veggies that are in abundance now. Best of all this dinner is fast and hardly heats up the kitchen as it allows you to leave the oven off.

This stir fry is prepared in less than 20 minutes (or less if you’re a fast chopper, but watch the fingers – ouch and yuk) and cooks in about 15. The sauce is a nice citrus, ginger flavor that tastes light and fresh.

A word of caution: Do not use frozen vegetables, or you’ll end up with a limp stir fry. Also, be mindful of how long you cook them in the sauce. Again, you don’t want them to be soggy. They should be warm all the way through and crunchy.

Summertime Veggie Stir Fry
Ingredients:
2 Tbsp. corn starch
2 Tbsp. sugar
½ tsp. ground ginger
1 C. orange juice
¼ C. soy sauce
2 Tbsp. garlic, minced
1 C. carrots, chopped
2 C. broccoli, chopped
2 C. cauliflower, chopped
1 C. fresh mushrooms, chopped
1 C. snap peas
olive oil

Directions:
In a small bowl, combine the orange juice, soy sauce, cornstarch, sugar, ginger and garlic. In a skillet or wok, heat the olive oil and stir fry the veggies for five to seven minutes or so, adding the snap peas and mushrooms halfway through. Add the liquid mixture and boil. Cook until thickened and serve over rice or noodles.