Summer Vegetable Stir-Fry

Ingredients for Summer Vegetable Stir-Fry

• 3 cups mixed tender herbs (such as basil, Thai basil, mint, coriander, tarragon, and celery leaves), divided

• 1/2 cup thinly sliced spring onions, divided

• 1 1/2" piece peeled ginger, sliced

• 1 spicchio d'aglio

• 110ml vegetable oil, divided

• 2 cucchiai di aceto di riso non condito

• 2 cucchiai di semi di sesamo

• Sale kosher e pepe nero macinato fresco

• 375g cooked, cooled wheat berries, farro, or brown rice

• 750g chopped mixed summer vegetables (such as peppers, aubergine, chillies, courgette, summer squash, carrots, celery, radishes, and cherry tomatoes)

Combine 2 cups herbs, 1/4 cup spring onions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 60ml oil, vinegar, and 60ml water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.

Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 40g spring onions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.

Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly coloured and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.

Avvertenza

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