Vegetarian Free recipe

Rainbow Veggie Stir Fry

Few vegetable-forward dishes are as reliable as Rainbow Veggie Stir Fry: a vibrant medley of vegetables stir-fried in a savory sauce. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 5 min Cook: 15 min Total: 20 min

20Minutes

4Servings

4.6Rating

EasyLevel

Why you'll love this recipe

Ready in about 20 minutes from start to finish.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

2 cups broccoli florets
1 red bell pepper sliced
1 yellow bell pepper sliced
1 carrot julienned
1 cup snap peas
3 tbsp oil
3 cloves garlic minced
1 tbsp ginger minced
For sauce: 1/4 cup soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch

Estimated Nutrition (per serving)

100Calories

2gFat

16gCarbs

5gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Whisk the sauce ingredients together in a small bowl.
Step 2
Heat the oil in a wok over high heat until shimmering.
Step 3
Add the carrot and broccoli first (they take longest) and stir-fry 2 minutes.
Step 4
Add the bell peppers and snap peas and stir-fry 3 minutes until crisp-tender.
Step 5
Add the garlic and ginger for 30 seconds, then pour in the sauce and toss 1 minute until it thickens and coats the vegetables.
Step 6
Serve over rice or noodles.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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