Bell Pepper Stir-Fry
Colorful bell peppers stir-fried with ginger and soy sauce, creating a quick, vibrant side or main dish with minimal ingredients. This asian (vegetarian) ready in about 20 minutes pairs vegetable oil, large, thinly sliced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp vegetable oil
- 1 large, thinly sliced onion
- 2 medium (1 red, 1 yellow), thinly sliced bell peppers
- 2 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup water
- 1/4 tsp (optional) red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
- Step 2: Add 1 sliced onion and stir-fry for 2 minutes until softened.
- Step 3: Add 2 sliced bell peppers and stir-fry for 3-4 minutes until crisp-tender.
- Step 4: Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, stirring constantly for 30 seconds until fragrant.
- Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/4 cup water, and 1/4 tsp red pepper flakes (if using) in a small bowl.
- Step 6: Pour sauce mixture into skillet and stir to coat vegetables. Cook for 1-2 minutes until sauce thickens and vegetables are evenly glazed.
- Step 7: Remove from heat and serve immediately over cooked rice if desired.
Frequently asked questions
How long does Bell Pepper Stir-Fry take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bell Pepper Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Bell Pepper Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bell Pepper Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bell Pepper Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This stir-fry is a weeknight lifesaver! The bell peppers held their texture without turning mushy.
- ★★★★★
Loved the quick cooking time and vibrant colors. My kids devoured it!
- ★★★★☆
Tasted great, but I found the sauce a bit bland. Maybe I'll add more garlic next time.
