Spectral Stir-Fry with Rainbow Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant dish showcasing the visible light spectrum through colorful vegetables, sautéed to perfection with a hint of citrus brightness. This mediterranean-inspired vegetarian (vegetarian) ready in about 37 minutes pairs broccoli, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 cup broccoli
• 1 cup carrots
• 1 cup red bell pepper
• 1 cup zucchini
• 1 cup snow peas
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds

Instructions

1. Step 1: Cut broccoli into small florets, carrots into thin matchsticks, red bell pepper into 1/2-inch strips, zucchini into half-moons, and snow peas in half. Heat 1 tablespoon of sesame oil in a large wok over high heat until shimmering.
2. Step 2: Add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned. Add all vegetables in batches: broccoli and carrots first, stir-frying for 3 minutes until crisp-tender, then add zucchini and snow peas, cooking for 2 minutes until bright and vibrant.
3. Step 3: Whisk soy sauce, rice vinegar, and remaining sesame oil in a small bowl. Pour over vegetables and toss to coat evenly, cooking for 1 minute until sauce thickens slightly and coats the vegetables. Sprinkle with toasted sesame seeds and serve immediately.