Sun-Drenched Herb & Vegetable Stir-Fry
A vibrant medley of crisp vegetables and aromatic herbs simmered in a light ginger-tamari glaze, perfect for a quick weeknight dinner. This asian-inspired vegetarian (gluten-free) ready in about 25 minutes pairs broccoli florets, medium, julienned carrots, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, 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
- 2 cups broccoli florets
- 1 medium, julienned carrots
- 1, thinly sliced red bell pepper
- 1 cup snow peas
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic
- 1 tbsp toasted sesame oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp cornstarch
- 2 tbsp, chopped fresh cilantro
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Whisk together 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp cornstarch in a small bowl until sugar dissolves.
- Step 2: Heat 1 tbsp toasted sesame oil in a large skillet over medium-high heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, stirring for 30 seconds until fragrant but not browned.
- Step 3: Add 2 cups broccoli florets, 1 medium julienned carrot, and 1 sliced red bell pepper. Stir-fry for 4 minutes until vegetables are crisp-tender.
- Step 4: Add 1 cup snow peas and pour in the sauce mixture. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats vegetables evenly.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh cilantro. Sprinkle with 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Drenched Herb & 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 Sun-Drenched Herb & 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 broccoli florets from drying out.
Can I substitute ingredients in Sun-Drenched Herb & 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 Sun-Drenched Herb & Vegetable Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sun-Drenched Herb & Vegetable Stir-Fry gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
