Smoky Paprika Rainbow Veggie Stir-Fry

Vibrant bell peppers, broccoli, and snap peas simmered in a smoky-sweet sauce with toasted sesame notes for a colorful, satisfying meal.

Cuisine: American

Category: Vegetarian

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 1 tbsp sesame oil
• 1 cup broccoli florets
• 1 cup snap peas
• 1 medium carrot
• 1 small red onion
• 1 red bell pepper
• 1 yellow bell pepper
• 3 cloves garlic
• 1 tsp grated ginger
• 3 tbsp soy sauce
• 2 tbsp smoked paprika
• 2 tbsp rice vinegar

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add 1 cup broccoli florets, 1 cup snap peas, 1 julienned medium carrot, and 1 thinly sliced small red onion. Stir-fry for 4 minutes until vegetables are crisp-tender.
2. Step 2: Add 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, 3 minced garlic cloves, and 1 tsp grated ginger. Stir-fry for 2 minutes until fragrant and edges of peppers begin to soften.
3. Step 3: Whisk together 3 tbsp soy sauce, 2 tbsp smoked paprika, 2 tbsp rice vinegar, and 1 tbsp honey in a small bowl. Pour sauce over vegetables and stir to coat evenly. Cook for 1 minute until sauce thickens slightly and coats the vegetables.
4. Step 4: Remove from heat, stir in 2 cups cooked brown rice, and toss until rice is evenly distributed and heated through.