Colorado Tomato and Vegetable Stir-Fry
A quick, colorful stir-fry using fresh tomatoes, seasonal vegetables, and a savory soy-ginger glaze for a healthy, flavorful meal. This asian-inspired asian ready in about 35 minutes pairs medium, sliced Bell peppers, medium, julienned Zucchini, medium, diced Tomatoes 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 medium, sliced Bell peppers
- 1 medium, julienned Zucchini
- 2 medium, diced Tomatoes
- 1/2 cup, trimmed Snow peas
- 2 tbsp Soy sauce
- 1 tsp, grated Ginger
- 1 tbsp Olive oil
- 2 cloves, minced Garlic
- 1 tsp Brown sugar
- 1 tbsp Sesame seeds
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tsp grated ginger, sauté for 30 seconds until fragrant.
- Step 2: Add 2 sliced bell peppers, 1/2 cup snow peas, and 1 julienned zucchini. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Step 3: Stir in 2 diced tomatoes and 1 tsp brown sugar. Cook for 3 minutes until tomatoes break down and the mixture thickens.
- Step 4: Add 2 tbsp soy sauce and stir to combine. Cook for 2 minutes until the sauce coats the vegetables.
- Step 5: Transfer to a serving bowl and garnish with 1 tbsp toasted sesame seeds. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Colorado Tomato and Vegetable Stir-Fry take to make?
Total time is about 35 minutes (15 min prep + 20 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 Colorado Tomato and 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 medium, sliced bell peppers from drying out.
Can I substitute ingredients in Colorado Tomato and 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 Colorado Tomato and 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.
What goes well with Colorado Tomato and Vegetable Stir-Fry?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
