Rainbow Veggie Stir-Fry with Tamarind Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry featuring crisp vegetables in a tangy-sweet tamarind sauce that highlights natural colors without overpowering flavors. This Asian-inspired vegetarian recipe (gluten-free), ready in about 30 minutes, pairs broccoli florets, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 2 cups broccoli florets and cook for 2 minutes until bright green, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 cup sliced carrots and 1 cup sliced red bell pepper, and stir-fry for 3 minutes until slightly tender.
  3. Step 3: Add 1 cup snap peas and the drained 2 cups broccoli florets to the skillet, and stir-fry for 2 minutes until all vegetables are crisp-tender.
  4. Step 4: In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 cup water until smooth.
  5. Step 5: Pour the tamarind sauce over the vegetables in the skillet and stir to coat evenly. Cook for 1 minute until the sauce thickens slightly.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped scallions. Serve immediately.

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