Sunshine Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant stir-fry of bell peppers, carrots, and snap peas in a light ginger-garlic sauce, served over brown rice for a refreshing and healthy meal. This asian-inspired asian (gluten-free) ready in about 35 minutes pairs medium red bell pepper, medium carrot, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 medium red bell pepper
• 1 medium carrot
• 1 cup snap peas
• 2 cloves garlic
• 1-inch piece ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 cup, cooked brown rice
• 2 tbsp, chopped scallions

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil to make the sauce.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 2 cloves minced garlic and 1-inch grated ginger, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 1 cup sliced red bell pepper and 1 cup julienned carrots, stir-frying for 3 minutes until slightly tender.
4. Step 4: Add 1 cup trimmed snap peas and the prepared sauce, stirring to coat. Cook for 2 minutes until vegetables are crisp-tender and sauce thickens.
5. Step 5: Serve immediately over 1 cup cooked brown rice, garnished with 2 tbsp chopped scallions.