Rainbow Vegetable Stir Fry
A vibrant vegetable stir fry featuring rainbow bell peppers, snap peas, and carrots tossed in a savory garlic-ginger sauce. This asian fusion-inspired stir fry (vegetarian) ready in about 23 minutes pairs medium, julienned carrot, trimmed snap peas, canola oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips yellow bell pepper
- 1 medium, sliced into thin strips orange bell pepper
- 2 medium, julienned carrot
- 1 cup, trimmed snap peas
- 2 tbsp canola oil
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp, toasted sesame seeds
- 2, thinly sliced green onions
Instructions
- Step 1: Heat 2 tbsp canola oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 2: Add 1 medium each of red, yellow, and orange bell peppers sliced into thin strips, 2 julienned carrots, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant in color.
- Step 3: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Pour this sauce over the vegetables and toss for 1-2 minutes until the sauce thickens slightly and coats the vegetables.
- Step 4: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions. Serve immediately over steamed rice or noodles if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Vegetable Stir Fry take to make?
Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rainbow Vegetable Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, julienned carrot from drying out.
Can I substitute ingredients in Rainbow Vegetable Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainbow Vegetable Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rainbow Vegetable Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
