Fun-Filled Rainbow Veggie Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, nutrient-packed stir-fry bursting with colorful vegetables and a tangy-sweet glaze that's ready in 27 minutes. This asian-inspired vegetarian (gluten-free) ready in about 27 minutes pairs broccoli, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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
• 1 cup carrots
• 1 medium red bell pepper
• 1 cup snow peas
• 3 cloves garlic
• 1 tbsp fresh ginger
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 2 cups cooked rice

Instructions

1. Step 1: Cut broccoli into small florets, carrots into thin matchsticks, and red bell pepper into 1/2-inch strips. Place all vegetables in a bowl and set aside.
2. Step 2: Mince garlic and grate ginger. Heat 1 tsp sesame oil in a wok over high heat until shimmering, then add garlic and ginger, stirring for 30 seconds until fragrant.
3. Step 3: Add broccoli and carrots, stir-frying for 3 minutes until crisp-tender, then add snow peas and bell pepper, continuing to cook for 2 more minutes until vegetables are bright and vibrant.
4. Step 4: Whisk together soy sauce, rice vinegar, and maple syrup in a small bowl. Pour the sauce over vegetables and toss to coat evenly, cooking for 1 minute until sauce thickens slightly and coats vegetables.
5. Step 5: Serve immediately over 2 cups cooked rice, ensuring each bite has a colorful mix of vegetables.