Five-Color Vegetable Stir-Fry with Ginger-Soy Glaze
A vibrant medley of crisp vegetables in a savory ginger-soy glaze, stir-fried to perfection for a healthy and satisfying side or main dish. This asian-inspired vegetarian ready in about 25 minutes pairs vegetable oil, thinly sliced red bell pepper, thinly sliced yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 tbsp vegetable oil
- 1, thinly sliced red bell pepper
- 1, thinly sliced yellow bell pepper
- 1 cup broccoli florets
- 1 cup, trimmed snap peas
- 1, julienned carrot
- 3 cloves, minced garlic
- 1 tbsp, minced ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat; add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 cup broccoli florets, 1 cup snap peas, and 1 julienned carrot, stir-frying for 4 minutes until crisp-tender and slightly charred.
- Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant and golden.
- Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/4 cup water, and 1 tbsp cornstarch in a small bowl; pour into the wok and stir constantly for 2 minutes until sauce thickens and coats vegetables glossy.
- Step 4: Continue stir-frying for 1 more minute until sauce bubbles and thickens to a syrupy consistency, then serve immediately over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Color Vegetable Stir-Fry with Ginger-Soy Glaze take to make?
Total time is about 25 minutes (15 min prep + 10 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 Five-Color Vegetable Stir-Fry with Ginger-Soy Glaze?
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 vegetable oil from drying out.
Can I substitute ingredients in Five-Color Vegetable Stir-Fry with Ginger-Soy Glaze?
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 Five-Color Vegetable Stir-Fry with Ginger-Soy Glaze 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 Five-Color Vegetable Stir-Fry with Ginger-Soy Glaze?
Asian vegetarian 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 this to my weekly meal rotation. So satisfying.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
