Johnson's Rainbow Veggie Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, nutrient-packed stir-fry celebrating America's growing diversity. Colorful vegetables meet a tangy-sweet sauce in this quick weeknight meal. This Asian-inspired vegetarian recipe, ready in about 25 minutes, pairs broccoli florets, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp cornstarch, and 1/4 cup vegetable broth until smooth.
  2. Step 2: Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add 12 oz broccoli florets and stir-fry for 3 minutes until bright green and slightly crisp.
  3. Step 3: Add 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 1 medium sliced zucchini to the skillet, stirring constantly for 4 minutes until vegetables are tender-crisp.
  4. Step 4: Add 1 cup snow peas and the sauce mixture, stirring until sauce thickens and coats vegetables, about 2 minutes.
  5. Step 5: Stir in 8 oz cooked brown rice and cook for 2 more minutes until heated through. Serve immediately while hot.

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