Rainbow Veggie Stir-Fry with Ginger-Lime Dressing

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

A colorful, nutrient-packed stir-fry featuring crisp vegetables that shimmer with a tangy citrus glaze, evoking the hues of a sunset. This Asian-inspired vegetarian recipe, ready in about 20 minutes, pairs Broccoli florets, Red bell pepper, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 2, 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 cup Broccoli florets
• 1/2 cup Red bell pepper
• 1/2 cup Carrots
• 1/2 cup Snap peas
• 2 tbsp Lime juice
• 1 tbsp Soy sauce
• 1 tsp Ginger
• 1 tsp Rice vinegar
• 1/2 tsp Sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cut carrots into 1/4-inch matchsticks and red bell pepper into thin strips. Arrange all vegetables in a single layer on a plate.
2. Step 2: Heat 1/2 tsp sesame oil in a wok over high heat until smoking. Add all vegetables and stir-fry for 4 minutes until crisp-tender with slight char marks on edges.
3. Step 3: Whisk 2 tbsp lime juice, 1 tbsp soy sauce, 1 tsp minced ginger, and 1 tsp rice vinegar in a small bowl until combined.
4. Step 4: Pour dressing over stir-fry and toss for 1 minute until vegetables are evenly coated and glossy.