Sunbeam Rainbow Veggie Stir-Fry

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

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 drafted and published.

A vibrant, nutrient-packed stir-fry featuring colorful vegetables in a zesty citrus-ginger glaze, ready in 23 minutes. This Asian-inspired quick recipe, ready in about 23 minutes, pairs broccoli florets, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 8 min Serves 2 Asian cuisine 220 cal/serving

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Ingredients

1 cup broccoli florets
1/2 cup, thinly sliced red bell pepper
1/2 cup, julienned carrot
1/2 cup, trimmed snap peas
1 tbsp, minced fresh ginger
2 cloves, minced garlic
3 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
2 tbsp neutral oil

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Instructions

Step 1: Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add 1/2 cup julienned carrots and 1/2 cup snap peas, stir-frying for 2 minutes until crisp-tender.
Step 2: Add 1 cup broccoli florets, 1/2 cup sliced red bell pepper, 2 minced garlic cloves, and 1 tbsp minced ginger. Continue stir-frying for 3-4 minutes until vegetables are vibrant and slightly charred at the edges.
Step 3: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl. Pour the sauce over the vegetables, tossing to coat evenly. Cook for 1 minute until the sauce bubbles and thickens slightly, coating every vegetable.