Rainbow Vegetable Stir Fry
A quick, colorful, and satisfying stir fry loaded with crisp-tender vegetables in a savory ginger-garlic sauce. Ready in 15 minutes — faster than takeout.
Ingredients
- • 1 tbsp toasted sesame oil
- • 1 red bell pepper, sliced into strips
- • 1 yellow bell pepper, sliced into strips
- • 1 cup sugar snap peas, trimmed
- • 1 large carrot, julienned
- • 1 cup broccoli florets
- • 1/2 cup sliced mushrooms
- • 3 cloves garlic, minced
- • 1 inch fresh ginger, grated
- • 3 tbsp soy sauce or tamari
- • 1 tbsp rice vinegar
- • 1 tsp maple syrup
- • 1 tsp cornstarch mixed with 1 tbsp water
- • Cooked jasmine rice for serving
- • Sesame seeds and sliced green onion for garnish
Instructions
Prepare the sauce: whisk together soy sauce, rice vinegar, maple syrup, and the cornstarch slurry in a small bowl. Set aside.
Heat sesame oil in a large wok or skillet over high heat until shimmering.
Add garlic and ginger, stir for 30 seconds until fragrant.
Add the broccoli and carrots first (they take longest). Stir fry for 2 minutes.
Add bell peppers, snap peas, and mushrooms. Stir fry for another 3-4 minutes until vegetables are crisp-tender and vibrant.
Pour the sauce over the vegetables and toss to coat. Cook for 1 more minute until the sauce thickens slightly.
Serve immediately over steamed jasmine rice, garnished with sesame seeds and green onion.