Rainbow Veggie Stir-Fry with Ginger and Garlic

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, nutrient-packed stir-fry featuring crisp vegetables and a zesty ginger-garlic sauce, perfect for a quick and healthy weeknight dinner. This Asian vegetarian recipe (gluten-free), ready in about 25 minutes, pairs broccoli florets, sliced bell peppers, and snow peas for a weeknight-friendly dinner. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 broccoli florets
• 1/2 cup sliced bell peppers
• 1/2 cup snow peas
• 1/2 cup shredded carrots
• 1 tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup edamame
• 2 cups cooked brown rice

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Instructions

1. Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 cup broccoli florets, 1/2 cup sliced bell peppers, 1/2 cup snow peas, and 1/2 cup shredded carrots. Stir-fry for 4 minutes until vegetables are crisp-tender and vibrant green.
3. Step 3: Whisk together 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl. Pour over vegetables and toss to coat evenly. Add 1/2 cup shelled edamame and cook for 1 minute until heated through.
4. Step 4: Serve immediately over 2 cups cooked brown rice, stirring to combine the sauce with the rice.