Zero-Day Vegetable Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A quick, vibrant stir-fry with crisp-tender vegetables in a savory-sweet sauce, ready in 30 minutes. This asian (gluten-free) ready in about 30 minutes pairs broccoli florets, thinly sliced red bell pepper, thinly sliced yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 1.5 cups broccoli florets
• 1, thinly sliced red bell pepper
• 1, thinly sliced yellow bell pepper
• 1 medium, julienned carrot
• 1 cup, trimmed snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1/2 tsp red pepper flakes
• 2 tbsp water

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add broccoli, red bell pepper, yellow bell pepper, and carrots, and stir-fry for 3 minutes until vegetables begin to soften.
2. Step 2: Add snap peas and stir-fry for 2 more minutes until vegetables are crisp-tender.
3. Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth. Stir in 3 minced garlic cloves and 1/2 tsp red pepper flakes, then pour over vegetables and stir to coat evenly.
4. Step 4: Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats vegetables completely.
5. Step 5: Remove from heat and serve immediately.