Sautéed Plantain and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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.

Fried plantains paired with crisp vegetables in a savory soy-based sauce, perfect for vegetarians. This Puerto Rican-inspired vegetarian recipe, ready in about 27 minutes, pairs green plantains, vegetable oil, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 15 min Cook: 12 min Serves 4 Puerto Rican cuisine 220 cal/serving

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Ingredients

4, peeled and sliced 1/2-inch thick green plantains
2 tbsp vegetable oil
1 cup, florets broccoli
1 medium, sliced red bell pepper
1 medium, julienned carrot
3 cloves, minced garlic
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/4 cup water
1/4 tsp black pepper
2 tbsp, chopped scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in large skillet over medium-high heat. Add 4 plantain slices; fry 3-4 minutes per side until golden and crispy. Remove and set aside.
Step 2: Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot to skillet. Stir-fry 4-5 minutes until vegetables are crisp-tender.
Step 3: Add 3 minced garlic cloves; stir-fry 1 minute until fragrant.
Step 4: Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/4 cup water, and 1/4 tsp black pepper in small bowl. Pour sauce into skillet, bring to simmer, and cook 2 minutes until slightly thickened.
Step 5: Return crispy plantain slices to skillet, toss to coat. Cook 1 minute. Sprinkle with 2 tbsp chopped scallions. Serve immediately.