Rainbow Vegetable Stir-Fry with Ginger-Sesame Dressing
A vibrant medley of bell peppers, broccoli, and zucchini tossed in a savory ginger-sesame glaze, perfect for a quick weeknight meal. This asian-inspired vegetarian (vegetarian, gluten-free) ready in about 30 minutes blends medium, thinly sliced red bell pepper, broccoli florets, fresh corn kernels into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 1 medium, sliced into 1/4-inch half-moons zucchini
- 1 cup broccoli florets
- 1 cup fresh corn kernels
- 1/2 cup, trimmed snow peas
- 2 tbsp vegetable oil
- 2 tbsp, minced fresh ginger
- 3 cloves, minced garlic
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 tbsp minced fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 2: Add 1 cup broccoli florets and 1 cup zucchini slices, stir-frying for 3 minutes until slightly tender.
- Step 3: Add 1 cup each of red and yellow bell pepper strips, 1 cup fresh corn kernels, and 1/2 cup snow peas, stir-frying for 4 minutes until vegetables are crisp-tender and brightly colored.
- Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp honey in a small bowl. Pour over vegetables and toss to coat evenly.
- Step 5: Cook for 2 minutes more, then remove from heat. Sprinkle with 1 tbsp sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Vegetable Stir-Fry with Ginger-Sesame Dressing take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rainbow Vegetable Stir-Fry with Ginger-Sesame Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rainbow Vegetable Stir-Fry with Ginger-Sesame Dressing?
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 with Ginger-Sesame Dressing 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 with Ginger-Sesame Dressing vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
