Savory Summer Stir Fry

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings


  • 3 tablespoons olive oil divided
  • 1/2 Vidalia onion chopped
  • 1/2 teaspoon minced fresh ginger
  • 3 cloves garlic pressed
  • 2 teaspoons chopped fresh parsley
  • 8 mushrooms thinly sliced
  • 3 large zucchinis sliced in circles
  • 2 large tomatoes chopped
  • 1 fresh peach skinned, pitted and chopped into large pieces
  • 1 teaspoon brown sugar
  • Salt and pepper to taste
  • 6 cups brown rice cooked


  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion, ginger, garlic and parsley. Sauté over medium heat until vegetables are browned.
  • Add mushrooms and sauté about 5 minutes. Add zucchini, tomatos, peach, brown sugar, salt and pepper along with the remaining tablespoon of oil.
  • Cover and let simmer 15-20 minutes, stirring occasionally, until tender. Serve over brown rice.


Per Serving: 324 Calories; 9g Fat; 7g Protein; 56g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.
Exchanges: 3 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
SERVING SUGGESTION: Serve with a black and white bean salad (mix together in a large bowl, a rinsed can of black beans, white beans and toss together with some Italian salad dressing and garnish with chopped green onions).
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