Stir-Fried Broccoli and Bell Peppers with Ginger and Soy
A quick, colorful stir-fry featuring crisp broccoli and sweet peppers in a savory ginger-soy glaze, ready in under 20 minutes. This asian-inspired asian ready in about 25 minutes pairs broccoli, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
- 300g broccoli
- 1 red bell pepper
- 1 yellow bell pepper
- 1 tbsp ginger
- 2 cloves garlic
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until smoking.
- Step 2: Add 300g broccoli florets and stir-fry for 3 minutes until bright green and crisp-tender.
- Step 3: Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 2 minced garlic cloves, and 1 tbsp grated ginger, stirring for 2 minutes until fragrant.
- Step 4: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes in a small bowl.
- Step 5: Pour sauce over vegetables and cook for 2-3 minutes, stirring constantly, until sauce thickens and coats vegetables.
- Step 6: Remove from heat immediately and serve over rice.
Frequently asked questions
How long does Stir-Fried Broccoli and Bell Peppers with Ginger and Soy 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 Stir-Fried Broccoli and Bell Peppers with Ginger and Soy?
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 broccoli from drying out.
Can I substitute ingredients in Stir-Fried Broccoli and Bell Peppers with Ginger and Soy?
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 Stir-Fried Broccoli and Bell Peppers with Ginger and Soy 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.
What goes well with Stir-Fried Broccoli and Bell Peppers with Ginger and Soy?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved how healthy and tasty it turned out.
- ★★★★★
Quick and delicious. Broccoli stays crisp!
- ★★★★★
The ginger and soy combo is amazing. Will make again.
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Equipment for this recipe
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