Rainbow Vegetable Stir Fry
Bright, bold, and packed with nutrients, this Rainbow Vegetable Stir Fry is a feast for both the eyes and the taste buds. Featuring a vibrant medley of fresh vegetables—including broccoli, red and yellow bell peppers, snappy snow peas, and purple-hued red cabbage—this quick and healthy stir-fry comes together in just 35 minutes. Tossed in a savory-sweet ginger-garlic soy sauce with a hint of honey and sesame oil, each bite bursts with flavor while maintaining that irresistible crisp-tender texture. Perfect on its own or served over fluffy rice or noodles, this recipe not only satisfies your hunger but also delivers a colorful dose of plant-powered goodness. Whether you’re meal prepping or whipping up a quick dinner, this stir-fry is your ultimate go-to for a wholesome, veggie-packed meal.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 large Carrot
- 1 cup Snow peas
- 1 cup Red cabbage
- 1 medium Zucchini
- 3 large Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Honey
- 1 tablespoon Sesame seeds
- 2 stalks Green onions
- 4 servings Cooked rice or noodles (optional)
Instructions
Wash and prepare the vegetables: Cut the broccoli into small florets, slice the red and yellow bell peppers into thin strips, peel and julienne the carrot, trim the snow peas, thinly slice the red cabbage, and cut the zucchini into half-moons.
Mince the garlic and grate the ginger.
In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, water, and honey to make the stir-fry sauce. Set aside.
Heat a large wok or a deep skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
Add the minced garlic and grated ginger to the pan. Stir-fry for about 30 seconds until aromatic.
Increase the heat to high. Add the broccoli, carrot, and bell peppers and stir-fry for 3-4 minutes, stirring frequently.
Add the snow peas, red cabbage, and zucchini. Continue to stir-fry for another 2-3 minutes, ensuring the vegetables are tender but still crisp.
Pour the stir-fry sauce over the vegetables and toss to coat evenly. Cook for about 1 minute until the sauce thickens and glazes the vegetables.
Remove from heat and garnish with sesame seeds and sliced green onions.
Serve immediately over cooked rice or noodles, if desired. Enjoy your colorful and healthy Rainbow Vegetable Stir Fry!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
