Sunbeam Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A quick stir-fry of crisp vegetables in a glossy ginger-lemon sauce, capturing the brightness of a sunbeam. Served over brown rice for a nourishing meal. This asian-inspired vegetarian (gluten-free, vegan) ready in about 30 minutes pairs vegetable oil, sliced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 3.8 (11 ratings) Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 320 cal/serving

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Ingredients

2 tbsp vegetable oil
1, sliced onion
2 cloves, minced garlic
1 tbsp, minced ginger
1 cup broccoli florets
1 cup snap peas
1 cup, julienned carrots
1/2 cup, sliced water chestnuts
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/4 tsp red pepper flakes
2 cups, cooked brown rice
2 tbsp sesame seeds

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 sliced onion and cook for 3 minutes until softened, then add 2 minced garlic cloves and 1 minced tablespoon ginger; cook for 1 minute until fragrant.
Step 2: Add 1 cup broccoli florets, 1 cup snap peas, and 1 cup julienned carrots to the skillet. Stir-fry for 5 minutes until vegetables are crisp-tender and vibrant in color.
Step 3: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 tsp red pepper flakes. Pour sauce over vegetables and stir to coat. Cook for 2 more minutes until sauce thickens slightly.
Step 4: Add 1/2 cup sliced water chestnuts and cook for 1 minute. Serve over 2 cups cooked brown rice and sprinkle with 2 tbsp sesame seeds for a final golden finish.

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Frequently asked questions

How long does Sunbeam Vegetable Stir-Fry take to make?

Total time is about 30 minutes (15 min prep + 15 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 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 vegetable oil from drying out.

Can I substitute ingredients in Sunbeam 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 Sunbeam 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 Sunbeam Vegetable Stir-Fry gluten-free?

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