Rainbow Veggie Stir-Fry with Ginger-Soy

A vibrant, nutrient-packed stir-fry featuring crisp-tender vegetables in a savory-sweet ginger-soy glaze, ready in under 20 minutes.

Cuisine: Asian

Category: Sheet Pan

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

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.