Vegetable Stir-Fry with Indiana Corn and Sweet Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetable stir-fry featuring Indiana sweet corn and colorful bell peppers tossed in a light soy-ginger sauce. This asian fusion-inspired vegetarian (vegetarian) ready in about 25 minutes pairs large, julienned red bell pepper, large, julienned yellow bell pepper, broccoli florets 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
  2. Step 2: Add 2 cups broccoli florets, 1 medium thinly sliced carrot, 1 large julienned red bell pepper, and 1 large julienned yellow bell pepper. Stir-fry for 4 minutes until vegetables start to soften but remain crisp.
  3. Step 3: Stir in 1 1/2 cups Indiana sweet corn kernels and continue stir-frying for 2 more minutes until heated through.
  4. Step 4: Pour in 3 tbsp soy sauce and 1 tbsp sesame oil, tossing vegetables to coat evenly. Cook for an additional minute until sauce thickens slightly.
  5. Step 5: Remove from heat, sprinkle 2 sliced green onions and 1 tsp toasted sesame seeds over the stir-fry, and serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Vegetable Stir-Fry with Indiana Corn and Sweet Peppers take to make?

Total time is about 25 minutes (15 min prep + 10 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 Indiana Corn and Sweet Peppers?

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 broccoli florets from drying out.

Can I substitute ingredients in Vegetable Stir-Fry with Indiana Corn and Sweet Peppers?

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 Indiana Corn and Sweet Peppers 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 Indiana Corn and Sweet Peppers 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.

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