Sunbeam Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A bright, zesty stir-fry that mimics the warmth of sunlight with its ginger-lime glaze and vibrant vegetables. This asian-inspired asian (vegetarian) ready in about 35 minutes pairs broccoli florets, bell peppers (assorted colors), snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 3.7 (12 ratings) Prep: 25 min Cook: 10 min Serves 4 Asian cuisine 220 cal/serving

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Ingredients

2 cups broccoli florets
2 cups bell peppers (assorted colors)
1 cup snow peas
1 cup shiitake mushrooms
1 block tofu
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp fresh lime juice
1 tbsp minced ginger
2 cloves garlic
1 tbsp cornstarch
2 tbsp water
2 tbsp vegetable oil
1 tbsp sesame seeds

Instructions

Step 1: Cut 1 block tofu into 1-inch cubes and set aside. Dice 2 cups bell peppers, 2 cups broccoli florets, and 1 cup snow peas. Slice 1 cup shiitake mushrooms.
Step 2: In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp fresh lime juice, 1 tbsp minced ginger, and 2 minced garlic cloves. In another bowl, mix 1 tbsp cornstarch with 2 tbsp water.
Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add tofu cubes and sauté for 3-4 minutes until golden and crispy. Remove and set aside.
Step 4: Add the bell peppers, broccoli, snow peas, and mushrooms to the wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 5: Pour the soy sauce mixture into the wok and stir to coat. Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Step 6: Return the tofu to the wok and stir to combine. Garnish with 1 tbsp sesame seeds and serve immediately over steamed rice.

Equipment for this recipe

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Frequently asked questions

How long does Sunbeam Stir-Fry take to make?

Total time is about 35 minutes (25 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 Sunbeam 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 Sunbeam 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 Sunbeam Stir-Fry 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.

Is Sunbeam Stir-Fry vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.