Garlic Chili Stir-Fried Mixed Vegetables
A vibrant medley of crisp vegetables kissed with garlic and chili, delivering a refreshing contrast to rich main dishes. This asian (vegetarian) ready in about 20 minutes pairs cut into florets broccoli, medium, sliced bell peppers, medium, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, cut into florets broccoli
- 1 medium, sliced bell peppers
- 1 medium, julienned carrots
- 4 cloves, minced garlic
- 3 dried red chilies
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 2 tbsp vegetable oil
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add dried chilies and stir-fry for 20 seconds until they darken slightly and become fragrant.
- Step 2: Add garlic and stir-fry for 30 seconds until golden, then add broccoli and bell peppers. Stir-fry for 3 minutes.
- Step 3: Add carrots and continue stir-frying for 2 minutes until vegetables are crisp-tender.
- Step 4: Add soy sauce, rice wine, and 2 tbsp water. Stir to combine and cook for 1 minute until vegetables are coated and heated through.
- Step 5: Stir in sesame oil, then transfer to a serving dish and serve immediately.
Frequently asked questions
How long does Garlic Chili Stir-Fried Mixed Vegetables take to make?
Total time is about 20 minutes (10 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 Garlic Chili Stir-Fried Mixed Vegetables?
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 cut into florets broccoli from drying out.
Can I substitute ingredients in Garlic Chili Stir-Fried Mixed Vegetables?
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 Garlic Chili Stir-Fried Mixed Vegetables 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 Garlic Chili Stir-Fried Mixed Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many asian recipes and this is hands down the best.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
