Times Square Sizzle Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant vegetable medley with a sweet-savory glaze, capturing the electric energy of New York's iconic square in every bite. This american-inspired vegetarian ready in about 25 minutes pairs medium red bell pepper, medium yellow bell pepper, snap peas 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.

Ingredients

• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 cup snap peas
• 1 medium zucchini
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic
• 3 tbsp neutral oil
• 2 cups cooked brown rice

Instructions

1. Step 1: Thinly slice both bell peppers and snap peas, then julienne the zucchini into 1/4-inch sticks. Heat 2 tbsp neutral oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add bell peppers and snap peas, then stir-fry for 3 minutes until crisp-tender with slight char marks on edges.
3. Step 3: Add zucchini and stir-fry for 2 more minutes until vegetables retain bright color but are tender-crisp.
4. Step 4: Push vegetables to one side of the skillet, add minced garlic and grated ginger to the oil, and sauté for 30 seconds until fragrant.
5. Step 5: Whisk soy sauce, honey, and rice vinegar in a small bowl, then pour over vegetables. Toss until sauce thickens and coats vegetables evenly (about 1 minute).
6. Step 6: Serve immediately over 2 cups cooked brown rice.