Nurse Practitioner's Veggie Stir-Fry

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant stir-fry bursting with color and crunch, ready in 20 minutes with a tangy-sweet sauce to revive tired healthcare workers. This Asian recipe (gluten-free), ready in about 20 minutes, pairs mixed stir-fry vegetables, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 2 cups mixed stir-fry vegetables
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 clove garlic
• 1/2 tsp ginger
• 1 tbsp vegetable oil
• 1/4 cup brown rice
• 1/4 cup cashews

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over high heat. Add 2 cups mixed stir-fry vegetables (broccoli, snap peas, carrots, bell peppers) and stir-fry for 3-4 minutes until crisp-tender.
2. Step 2: Push vegetables to one side of the skillet, then add 1 minced garlic clove and 1/2 tsp grated ginger to the oil. Stir for 30 seconds until fragrant, then mix with vegetables.
3. Step 3: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp honey in a small bowl. Pour sauce over vegetables, toss to coat, and cook for 1 minute until glossy. Serve over 1/4 cup cooked brown rice, topped with 1/4 cup chopped cashews.