Diverse Veggie Stir-Fry with Five-Spice Sauce

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A celebration of U.S. racial and ethnic diversity through vibrant seasonal vegetables in a fragrant five-spice sauce, cooked to retain crunch and color. This Asian-inspired vegetarian recipe, ready in about 22 minutes, pairs broccoli, carrots, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
• 1 cup carrots
• 1 cup bell peppers
• 1 cup snow peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp five-spice powder
• 1 tbsp sesame oil
• 2 cloves garlic
• 1 tbsp ginger

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Instructions

1. Step 1: Cut 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers into uniform 1-inch pieces. Set aside.
2. Step 2: Heat 1 tbsp sesame oil in a wok or large skillet over high heat until shimmering.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli, 1 cup carrots, and 1 cup bell peppers, stir-frying for 4 minutes until crisp-tender.
5. Step 5: Add 1 cup snow peas and stir for 1 more minute, then pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp five-spice powder. Cook for 2 minutes until vegetables are vibrant and sauce is slightly thickened.