Diversity Vegetable Stir-Fry
A colorful medley of seasonal vegetables stir-fried with ginger and soy. This Asian Fusion-inspired one-pot recipe (gluten-free), ready in about 23 minutes, pairs broccoli florets, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 1.5 cups broccoli florets
- 1 cup, julienned carrots
- 1, sliced red bell pepper
- 3 tbsp soy sauce
- 1 tbsp, minced ginger
- 1 tsp sesame oil
- 1 tbsp rice vinegar
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tsp sesame oil in a wok over high heat until shimmering. Add 1 tbsp minced ginger and stir for 15 seconds until fragrant.
- Step 2: Add 1.5 cups broccoli florets, 1 cup julienned carrots, and 1 sliced red bell pepper. Stir-fry for 5-6 minutes until vegetables are crisp-tender and slightly charred at edges.
- Step 3: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, then pour over vegetables. Toss for 1 minute until sauce coats all pieces evenly.
