Illuminating Rainbow Veggie Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, nutrient-packed stir-fry showcasing crisp-tender vegetables in a golden ginger-tamari glaze. This asian-inspired vegetarian (vegan) ready in about 25 minutes pairs broccoli florets, julienned carrots, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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

• 1.5 cups broccoli florets
• 1 cup, julienned carrots
• 1, thinly sliced red bell pepper
• 1 cup snow peas
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 3 cups cooked brown rice

Instructions

1. Step 1: Heat 1 tsp sesame oil in a wok over high heat until shimmering. Add carrots and broccoli, stir-frying for 3 minutes until crisp-tender.
2. Step 2: Add bell pepper and snow peas, cooking for 2 minutes until vibrant and slightly wilted.
3. Step 3: Push vegetables to the side, add garlic and ginger to the center, and stir for 30 seconds until fragrant but not browned.
4. Step 4: Pour in soy sauce and rice vinegar, stirring to coat all vegetables. Cook for 1 minute until sauce thickens and glazes the veggies.
5. Step 5: Toss in cooked brown rice and sesame seeds, mixing until evenly distributed and heated through. Serve immediately with extra sesame seeds for garnish.