Rainbow Vegetable Stir-Fry with Ginger Soy
A vibrant stir-fry packed with crisp vegetables and a savory ginger-soy sauce, ready in under 20 minutes. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs broccoli florets, sliced bell peppers, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 2 cups broccoli florets
- 1 cup, sliced bell peppers
- 1 cup, sliced carrots
- 1/2 cup, sliced onion
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
- 4 cups cooked rice
Instructions
- Step 1: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 tablespoons water to make the sauce.
- Step 2: Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until smoking. Add 2 cups broccoli florets, 1 cup sliced bell peppers, and 1 cup sliced carrots, stir-frying for 3 minutes until crisp-tender.
- Step 3: Add 1/2 cup sliced onion, 3 minced garlic cloves, and 1 tablespoon grated ginger; stir-fry for 1 minute until fragrant.
- Step 4: Pour the sauce mixture over the vegetables and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the vegetables. Serve immediately over 4 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Vegetable Stir-Fry with Ginger Soy take to make?
Total time is about 25 minutes (15 min prep + 10 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 with Ginger Soy?
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 broccoli florets from drying out.
Can I substitute ingredients in Rainbow Vegetable Stir-Fry with Ginger Soy?
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 Soy 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 Soy 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
