Vegetable Stir Fry with Red Bell Peppers and Blue Corn Tortillas

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

A colorful vegetable stir fry featuring red bell peppers, white onions, and purple cabbage served with warm blue corn tortillas for a vibrant, healthy meal. This asian fusion-inspired stir fry (vegetarian) ready in about 25 minutes pairs medium, thinly sliced red bell pepper, medium, thinly sliced white onion, shredded purple cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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 3 Asian Fusion cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add 3 minced garlic cloves and 1 teaspoon grated ginger to the hot oil, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 medium thinly sliced red bell pepper, 1 medium thinly sliced white onion, 1 cup shredded purple cabbage, and 1 medium julienned carrot to the skillet. Stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant in color.
  4. Step 4: Pour in 2 tablespoons soy sauce and 1 tablespoon sesame oil, tossing well to coat all vegetables, and cook for another 1-2 minutes until the sauce slightly thickens.
  5. Step 5: Warm 6 small blue corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Step 6: Serve the vegetable stir fry garnished with 2 sliced green onions and 1 teaspoon toasted sesame seeds alongside the warm blue corn tortillas.

Frequently asked questions

How long does Vegetable Stir Fry with Red Bell Peppers and Blue Corn Tortillas 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 Red Bell Peppers and Blue Corn Tortillas?

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 shredded purple cabbage from drying out.

Can I substitute ingredients in Vegetable Stir Fry with Red Bell Peppers and Blue Corn Tortillas?

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 Red Bell Peppers and Blue Corn Tortillas for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Red Bell Peppers and Blue Corn Tortillas 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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