Rainbow Veggie Stir-Fry with Ginger-Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, colorful stir-fry of seasonal vegetables in a ginger-scallion sauce, cooked to retain maximum freshness and crunch. This asian-inspired vegetarian ready in about 30 minutes pairs broccoli florets, carrots, snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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.

Prep: 20 min Cook: 10 min Serves 4 Asian cuisine 360 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Prepare all vegetables: cut broccoli into small florets, julienne carrots, slice bell pepper thinly, and halve snow peas.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add 1 tbsp minced ginger and 2 minced garlic cloves, stir for 30 seconds until fragrant.
  3. Step 3: Add 1 cup broccoli, 1/2 cup carrots, 1 cup snow peas, and 1/2 cup bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender and bright in color.
  4. Step 4: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tsp cornstarch (optional for thickness) in a small bowl. Pour over vegetables and stir constantly for 1 minute until sauce thickens and coats vegetables evenly.
  5. Step 5: Serve hot over 2 cups cooked brown rice, ensuring vegetables are evenly distributed.

Frequently asked questions

How long does Rainbow Veggie Stir-Fry with Ginger-Soy Sauce take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rainbow Veggie Stir-Fry with Ginger-Soy Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Rainbow Veggie Stir-Fry with Ginger-Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rainbow Veggie Stir-Fry with Ginger-Soy Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rainbow Veggie Stir-Fry with Ginger-Soy Sauce?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes