Transit-Inspired Rainbow Vegetable Stir Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A vibrant, colorful stir fry packed with fresh vegetables symbolizing the Pride Month rainbow, tossed in a savory soy-ginger glaze. This asian fusion-inspired vegetarian (vegetarian) ready in about 27 minutes pairs olive oil, minced garlic cloves, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 1 cup broccoli florets
• 1 cup, shredded purple cabbage
• 1 large, julienned carrot
• 1 cup, trimmed snap peas
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp for garnish sesame seeds
• 2, thinly sliced for garnish green onions

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 cup broccoli florets, 1 cup shredded purple cabbage, 1 large julienned carrot, and 1 cup snap peas to the pan. Stir-fry for 5-6 minutes, tossing frequently until vegetables are tender-crisp and vibrant.
3. Step 3: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil. Pour this sauce over the vegetables and stir well to coat. Cook for another 2 minutes until the sauce thickens slightly and glazes the vegetables.
4. Step 4: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over the top for garnish. Serve immediately over steamed rice or quinoa.