Florida Vegetable Stir-Fry with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick stir-fry of seasonal Florida vegetables in a creamy coconut sauce, served over rice for a satisfying weeknight dinner. This asian-inspired stir fry (gluten-free) ready in about 25 minutes pairs Broccoli, Bell pepper, Zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1/2 cup coconut milk, 2 tbsp soy sauce, 1 tsp brown sugar, 1 tsp cornstarch, and 1 tsp sesame oil to make the sauce.
  2. Step 2: Heat 1 tbsp oil in a large skillet over medium-high heat. Add 1/2 cup sliced onion and 2 minced garlic cloves, and stir-fry for 1 minute until fragrant.
  3. Step 3: Add 1.5 cups broccoli florets, 1/2 cup sliced bell pepper, and 1 cup sliced zucchini to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
  4. Step 4: Pour the sauce mixture over the vegetables and stir until the sauce thickens and coats the vegetables, about 2 minutes.
  5. Step 5: Serve the stir-fry over 2 cups cooked rice, garnished with 2 tbsp sliced green onions.

Frequently asked questions

How long does Florida Vegetable Stir-Fry with Coconut Milk 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 Florida Vegetable Stir-Fry with Coconut Milk?

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 broccoli from drying out.

Can I substitute ingredients in Florida Vegetable Stir-Fry with Coconut Milk?

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 Florida Vegetable Stir-Fry with Coconut Milk 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.

Is Florida Vegetable Stir-Fry with Coconut Milk gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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