Regional Mesquite Charred Vegetable Stir Fry
A vibrant medley of fresh vegetables charred with mesquite seasoning and stir-fried to retain crispness and smoky depth. This asian fusion-inspired stir fry (vegetarian) ready in about 25 minutes pairs mesquite seasoning, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.
Ingredients
- 1 large, sliced into 1/2-inch strips red bell pepper
- 1 medium, sliced into 1/4-inch half-moons zucchini
- 1 medium, sliced into 1/4-inch half-moons yellow squash
- 1 small, sliced into thin wedges red onion
- 2 tsp mesquite seasoning
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 3 cloves, minced garlic cloves
- 1 tsp fresh grated ginger
- 2 stalks, sliced thin green onions
- 1 tbsp, toasted sesame seeds
Instructions
- Step 1: Toss 1 large sliced red bell pepper, 1 medium sliced zucchini, 1 medium sliced yellow squash, and 1 small sliced red onion with 2 tsp mesquite seasoning until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering and just beginning to smoke.
- Step 3: Add the seasoned vegetables and stir-fry vigorously for 4-5 minutes until edges are charred and vegetables remain crisp-tender.
- Step 4: Push vegetables to the side of the pan and add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tsp grated fresh ginger to the center. Sauté for 30 seconds until fragrant.
- Step 5: Stir in 2 tbsp soy sauce to coat the vegetables and cook for another minute until the sauce thickens slightly.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Mesquite Charred Vegetable Stir Fry take to make?
Total time is about 25 minutes (15 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 Regional Mesquite Charred Vegetable Stir Fry?
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 mesquite seasoning from drying out.
Can I substitute ingredients in Regional Mesquite Charred Vegetable Stir Fry?
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 Regional Mesquite Charred Vegetable Stir Fry 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.
Is Regional Mesquite Charred Vegetable Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
