This simple summer dish can be augmented and modified with the herbs and spices of your choosing but this gives it a pan-Asian treatment.  You can also add the protein of your choice.

Peel and slice 1 large onion or smaller onions to make 2 C.

Core and slice 3 Gypsy peppers lengthwise.

Trim and cut 1 Zucchini or other summer squash in 2″ strips (roughly the same size as the pepper slices).

Peel and mince 3 cloves of garlic.

Shuck 2 ears of corn, then use a sharp knife to cut the kernels off the cobs.

Chop basil or cilantro leaves to make 1 C.

Heat 1 T. safflower or peanut oil in a wok or cast iron skillet until it begins to smoke.  Add the onions and stir fry until they begin to soften.  Add the peppers along with a dash or more of hot pepper flakes (optional) and a teaspoon of salt.

When the peppers soften, add the zucchini and stir fry until it begins to soften, then add the garlic.  When the zucchini is fully tender, add the corn along with 1 T. soy sauce or Thai fish sauce and cook another minute.  Remove from heat.

Core and dice 2 ripe tomatoes, then toss into the still-hot pan with the stir fry along with the herbs.  Taste and add salt, soy sauce or fish sauce to taste.  Serve with slices of lime or lemon.