Three-Bean Vegetable Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant, protein-packed stir-fry featuring three types of beans and seasonal vegetables with a tangy-savory sauce. This asian (vegetarian) ready in about 30 minutes pairs kidney beans, black beans, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1 cup, drained kidney beans
• 1 cup, drained black beans
• 1 cup, drained chickpeas
• 2 cups (broccoli, bell peppers, carrots, sliced) mixed vegetables
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves, minced garlic
• 1 tsp, minced ginger
• 1/2 cup water
• 1 tbsp cornstarch
• 2 tbsp vegetable oil

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp minced ginger, and 1/2 cup water. Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cups mixed vegetables and stir-fry for 5 minutes until crisp-tender.
3. Step 3: Add 1 cup drained kidney beans, 1 cup drained black beans, and 1 cup drained chickpeas to the skillet. Stir to combine and cook for 2 minutes.
4. Step 4: Pour the sauce mixture over the vegetables and beans. Bring to a simmer and cook for 2 minutes until thickened.
5. Step 5: In a separate bowl, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the skillet and cook for 1 minute until the sauce coats the back of a spoon.