Joyful Rainbow Veggie Stir-Fry

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 with colorful vegetables and a zesty sauce that brings sunshine to your plate. This Asian-inspired quick recipe (vegetarian), ready in about 25 minutes, pairs vegetable oil, 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 220 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 220 cal/serving

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Ingredients

2 tbsp vegetable oil
1 medium, thinly sliced red bell pepper
1 medium, thinly sliced yellow bell pepper
1 cup broccoli florets
1 medium, julienned carrot
1 cup, trimmed snap peas
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tsp cornstarch
1/4 cup water
1/4 cup, chopped cashews

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 medium red bell pepper, thinly sliced, and 1 medium yellow bell pepper, thinly sliced, and stir-fry for 2 minutes until edges slightly crisp.
Step 2: Add 1 cup broccoli florets, 1 medium carrot, julienned, and 1 cup snap peas. Continue stir-frying for 4 minutes until vegetables are vibrant and crisp-tender.
Step 3: In a small bowl, whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water until smooth. Pour over vegetables and stir to coat evenly.
Step 4: Cook for 2 minutes until sauce thickens and coats vegetables, then stir in 1/4 cup chopped cashews. Remove from heat immediately.