Prismatic Vegetable Stir-Fry with Sesame Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant stir-fry featuring rainbow-hued vegetables coated in a glossy sesame sauce, perfect for a quick weeknight dinner. This asian (gluten-free) ready in about 23 minutes pairs diced red bell pepper, diced yellow bell pepper, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 cup diced red bell pepper
• 1 cup diced yellow bell pepper
• 1 cup julienned carrots
• 1 cup trimmed snap peas
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add 1 cup diced red bell pepper, 1 cup diced yellow bell pepper, and 1 cup julienned carrots, stirring to coat. Sauté for 3 minutes until vegetables are crisp-tender and vibrant in color.
2. Step 2: Add 1 cup trimmed snap peas and cook for 2 more minutes, stirring frequently, until vegetables are tender-crisp and retain their bright hues.
3. Step 3: In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp grated ginger. Pour over vegetables and toss to coat evenly. Cook for 1 minute until sauce thickens slightly and vegetables are evenly glazed.