Vegetable Stir-Fry with Colorful Bell Peppers and Sesame Soy Glaze
A vibrant stir-fry featuring crisp bell peppers and tender vegetables tossed in a savory sesame soy glaze, perfect for a quick healthy meal. This asian-inspired vegetarian (vegetarian) ready in about 22 minutes pairs large, julienned carrot, broccoli florets, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips yellow bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 1 large, julienned carrot
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tbsp sesame oil
- 3 cloves minced garlic
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
- 2, sliced thin green onions
Instructions
- Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
- Step 2: Add 1 cup broccoli florets and 1 cup snap peas to the wok, stir-frying for 3 minutes until they start to become tender but still crisp.
- Step 3: Toss in 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 sliced green bell pepper, and 1 julienned large carrot. Stir-fry all vegetables together for 4-5 minutes until they are brightly colored and cooked through but still crisp.
- Step 4: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar. Pour this sauce over the vegetables and toss to coat evenly, cooking for another 1-2 minutes until the sauce thickens slightly and coats the vegetables.
- Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the stir-fry. Serve immediately with steamed rice or noodles if desired.
Equipment for this recipe
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Frequently asked questions
How long does Vegetable Stir-Fry with Colorful Bell Peppers and Sesame Soy Glaze take to make?
Total time is about 22 minutes (10 min prep + 12 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 Vegetable Stir-Fry with Colorful Bell Peppers and Sesame Soy Glaze?
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 large, julienned carrot from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Colorful Bell Peppers and Sesame Soy Glaze?
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 Vegetable Stir-Fry with Colorful Bell Peppers and Sesame Soy Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegetable Stir-Fry with Colorful Bell Peppers and Sesame Soy Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
