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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
