Williams' Five-Color Vegetable Stir-fry with Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful, nutrient-rich stir-fry with crisp vegetables and aromatic ginger, finished with a savory-sweet sauce for a quick weeknight dinner. This asian-inspired asian (vegetarian) ready in about 30 minutes pairs vegetable oil, broccoli florets, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 3.9 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add 1 cup broccoli florets, 1 cup sliced bell peppers, 1 cup sliced carrots, and 1 cup snap peas; stir-fry for 5 minutes until crisp-tender and vibrant in color.
  3. Step 3: Add 1/2 cup sliced mushrooms, 3 minced garlic cloves, and 1 tbsp minced fresh ginger; stir-fry for 2 minutes until fragrant and mushrooms are tender.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, and 1/4 tsp salt; cook for 1 minute until sauce thickens slightly and coats the vegetables evenly.
  5. Step 5: Serve immediately over 1/4 cup cooked brown rice.

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Frequently asked questions

How long does Williams' Five-Color Vegetable Stir-fry with Ginger take to make?

Total time is about 30 minutes (15 min prep + 15 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 Williams' Five-Color Vegetable Stir-fry with Ginger?

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 vegetable oil from drying out.

Can I substitute ingredients in Williams' Five-Color Vegetable Stir-fry with Ginger?

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 Williams' Five-Color Vegetable Stir-fry with Ginger 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 Williams' Five-Color Vegetable Stir-fry with Ginger 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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