Rainbow Veggie Stir-Fry with Ginger and Sesame Oil

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant medley of colorful vegetables cooked in a tangy sesame-ginger sauce for a refreshing meal. This Asian recipe (gluten-free), ready in about 25 minutes, pairs zucchini, yellow bell pepper, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 half-moons zucchini
• 1 medium, sliced into thin strips yellow bell pepper
• 1 cup florets broccoli
• 1 cup, trimmed snap peas
• 2 tbsp sesame oil
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 cup water
• 1/4 cup, chopped cilantro

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Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the zucchini, yellow bell pepper, and broccoli, and stir-fry for 5 minutes until crisp-tender.
2. Step 2: Add the snap peas, 3 minced garlic cloves, and 1 tbsp minced ginger, and stir-fry for 2 minutes until fragrant.
3. Step 3: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1/4 cup water. Pour the sauce over the vegetables and stir to coat. Cook for 2-3 minutes until the sauce thickens and coats the vegetables evenly.
4. Step 4: Remove from heat and stir in 1/4 cup chopped cilantro. Serve immediately.