Crisp-Tossed Rainbow Veggie Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A colorful, nutrient-packed stir-fry with crisp-tender vegetables and a tangy ginger-scallion sauce, ready in 25 minutes. This Asian vegetarian recipe, ready in about 25 minutes, pairs Broccoli florets, Carrots, and Red bell pepper for a weeknight-friendly dinner. Each serving lands at about 220 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 "Build a week of meals around this recipe" 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

• 1.5 cups Broccoli florets
• 1 cup Carrots, julienned
• 1 Red bell pepper, thinly sliced
• 1 cup Snap peas, ends trimmed
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 1 tbsp Vegetable oil

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Instructions

1. Step 1: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add broccoli and carrots, stir-frying for 3 minutes until edges turn slightly crisp.
2. Step 2: Add bell pepper and snap peas, cooking for 2 more minutes until vegetables are crisp-tender but still vibrant.
3. Step 3: Push veggies to the sides, add garlic and ginger to the center, and stir for 30 seconds until fragrant. Pour in soy sauce, rice vinegar, and sesame oil, then toss all vegetables until evenly coated and glossy.