Rainbow Veggie Stir-Fry with Ginger-Soy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant, nutrient-packed stir-fry featuring crisp-tender vegetables in a savory-sweet ginger-soy glaze. This asian-inspired sheet pan (gluten-free) ready in about 25 minutes pairs florets broccoli, medium, julienned carrots, medium, thinly sliced bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 florets broccoli
• 1 medium, julienned carrots
• 1/2 medium, thinly sliced bell pepper
• 1 cup snow peas
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 2 cups cooked brown rice

Instructions

1. Step 1: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp cornstarch in a small bowl until smooth.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add 2 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 cup broccoli florets, 1/2 cup sliced bell pepper, and 1 cup snow peas. Stir-fry for 4 minutes until vegetables are crisp-tender but still bright green.
4. Step 4: Pour the soy sauce mixture over vegetables, add 1 medium julienned carrot, and toss for 1 minute until sauce thickens and coats everything evenly.
5. Step 5: Serve immediately over 2 cups cooked brown rice, ensuring every grain is coated with the glossy glaze.