Chen's Five-Spice Vegetable Stir-Fry
A colorful medley of seasonal vegetables glazed in a fragrant five-spice sauce, blending Chinese culinary traditions with America's diverse food landscape. This asian-inspired vegetarian (gluten free) ready in about 23 minutes pairs broccoli florets, snow peas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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 cups broccoli florets
- 1 cup snow peas
- 1 cup carrots
- 1/2 cup red bell pepper
- 2 garlic cloves
- 1 tbsp fresh ginger
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp five-spice powder
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Cut 1 cup carrots into thin matchsticks and 1/2 cup red bell pepper into thin strips. Thinly slice 2 peeled garlic cloves and 1 tbsp fresh ginger.
- Step 2: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp five-spice powder, 1 tbsp cornstarch, and 2 tbsp water in a small bowl until smooth.
- Step 3: Heat 1 tsp sesame oil in a wok or large skillet over high heat until shimmering. Add the sliced garlic and ginger, stirring for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 cup snow peas, stir-frying for 3 minutes until crisp-tender.
- Step 4: Add the carrot matchsticks and red bell pepper strips, continuing to stir-fry for 2 more minutes until vegetables are bright and vibrant. Pour in the sauce mixture and toss constantly until the sauce thickens and coats all vegetables, about 1 minute.
- Step 5: Remove from heat immediately and serve hot over steamed rice or quinoa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chen's Five-Spice Vegetable Stir-Fry take to make?
Total time is about 23 minutes (15 min prep + 8 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 Chen's Five-Spice Vegetable 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 broccoli florets from drying out.
Can I substitute ingredients in Chen's Five-Spice Vegetable 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 Chen's Five-Spice Vegetable Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Chen's Five-Spice Vegetable Stir-Fry gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
