Photon-Infused Rainbow Veggie Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant medley of colorful vegetables stir-fried in a ginger-scallion sauce, capturing the spectrum of light in every bite. This asian-inspired vegetarian (gluten-free) ready in about 23 minutes pairs chopped florets broccoli, matchstick-cut carrots, large, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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 cup chopped florets broccoli
• 1 cup matchstick-cut carrots
• 1 large, thinly sliced red bell pepper
• 1 cup trimmed snap peas
• 2 cloves minced garlic
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a wok or large skillet over medium-high heat until shimmering. Add broccoli and carrots, stir-frying for 3 minutes until crisp-tender.
2. Step 2: Add red bell pepper and snap peas, continuing to stir-fry for 2 minutes until vegetables are vibrant and slightly charred at edges.
3. Step 3: Push vegetables to the side of the pan, add minced garlic and grated ginger to the center, and cook for 30 seconds until fragrant without browning.
4. Step 4: Pour in soy sauce and rice vinegar, stirring to combine. Toss all vegetables until coated and heated through (about 1 minute). Remove from heat, stir in 1 tsp sesame oil, and sprinkle with toasted sesame seeds.