Data-Driven Vegetable Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A nutrient-packed stir-fry with vibrant vegetables and a tangy sesame dressing, cooked to perfection. This asian ready in about 25 minutes pairs broccoli florets, sliced (mixed colors) bell peppers, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, sliced (mixed colors) bell peppers
• 1 cup, sliced carrots
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves, minced garlic
• 1 tbsp, minced ginger
• 2 tbsp vegetable oil
• 2 cups cooked rice

Instructions

1. Step 1: Prepare all vegetables: cut broccoli into florets, slice bell peppers, carrots, and snap peas.
2. Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil to make the sauce.
3. Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
4. Step 4: Add 2 cloves garlic, minced, and 1 tbsp ginger, minced, and stir for 30 seconds until fragrant.
5. Step 5: Add 2 cups broccoli florets, 1 cup sliced bell peppers, 1 cup sliced carrots, and 1 cup snap peas. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
6. Step 6: Pour the sauce over the vegetables and stir to coat. Cook for 1 more minute.
7. Step 7: Serve hot over 2 cups cooked rice.