Brighten up your meal with this Rainbow Veggie Stir Fry that's not just delicious but also packed with nutrients! This quick and easy recipe combines colorful bell peppers, crisp broccoli, sweet carrots, and more, all tossed in a flavorful sauce. Perfect for a healthy dinner or a vibrant lunch, this stir fry is ready in just 20 minutes. Dive in to explore the full recipe and elevate your cooking game!
1 cup bell peppers (a mix of red, yellow, and green), sliced into thin strips
1 cup fresh broccoli florets, cut into bite-sized pieces
1 cup carrots, julienned into matchsticks
1 cup sugar snap peas, trimmed and rinsed
1 cup red cabbage, finely shredded
1 tablespoon sesame oil, for sautéing
2 tablespoons soy sauce (or tamari for a gluten-free option)
1 tablespoon honey or maple syrup for a sweet touch
2 cloves garlic, minced for flavor
1 teaspoon fresh ginger, grated for a zing
Sesame seeds, toasted or raw, for garnish
Cooked rice or quinoa, for serving as a base
![- 1 cup bell peppers (a mix of red, yellow, and green), sliced into thin strips - 1 cup fresh broccoli florets, cut into bite-sized pieces - 1 cup carrots, julienned into matchsticks - 1 cup sugar snap peas, trimmed and rinsed - 1 cup red cabbage, finely shredded - 1 tablespoon sesame oil, for sautéing - 2 tablespoons soy sauce (or tamari for a gluten-free option) - 1 tablespoon honey or maple syrup for a sweet touch - 2 cloves garlic, minced for flavor - 1 teaspoon fresh ginger, grated for a zing Each ingredient brings color and flavor to your Rainbow Veggie Stir Fry. The bell peppers add sweetness and crunch. Broccoli gives a nice bite and bright green color. Carrots bring a lovely orange hue and sweetness in every bite. Sugar snap peas add a crisp texture, making the stir fry fun to eat. Red cabbage offers a vibrant purple color and a slight crunch, making your dish pop. The sesame oil adds a rich, nutty flavor. Soy sauce or tamari brings a savory kick. Honey or maple syrup gives a touch of sweetness that balances the flavors. Garlic and ginger add warmth and depth. For the full recipe, check out the details. This combination of ingredients makes a beautiful and tasty meal. Enjoy the colors and flavors as you prepare your stir fry! To start, wash all your veggies well. Rinse them under cold water to remove any dirt. Trim any ends off the vegetables, making them ready to slice. For slicing the bell peppers, cut them in half and remove the seeds. Lay them flat and slice them into thin strips. For the carrots, peel them first. Then, slice them into matchsticks. This is called julienning. It makes them cook evenly and look nice. Next, cut the broccoli into bite-sized florets. Make sure they are not too big, so they cook well. Lastly, shred the red cabbage finely. This adds a nice crunch and color to your dish. Heat one tablespoon of sesame oil in a large skillet or wok over medium-high heat. Wait until the oil shimmers, but do not let it smoke. Add the minced garlic and grated ginger to the hot oil. Sauté them for about one minute. Stir continuously so they do not burn. You want to smell that lovely aroma! Now, add the sliced bell peppers and julienned carrots to the skillet. Stir-fry these for about three minutes. They should soften just a bit. Next, toss in the fresh broccoli florets and sugar snap peas. Keep stirring for another two to three minutes until they become bright green and tender-crisp. Finally, add the finely shredded red cabbage. Cook for an extra two minutes. The mix should look beautiful and colorful at this point. In a small bowl, whisk together the soy sauce and honey or maple syrup until blended. Pour this mixture over your stir-fried veggies. Gently toss everything together to coat the vegetables evenly. Let it cook for one more minute to combine all the flavors. Now it's time to serve! Remove the skillet from heat. Sprinkle sesame seeds on top for a nice crunch. Serve this vibrant stir-fry over warm cooked rice or fluffy quinoa. Enjoy your colorful, tasty meal! For the full recipe, check the [Full Recipe]. To make your stir fry great, heat is key. Start with medium-high heat. This helps the veggies cook fast and stay crisp. If you use too low heat, your vegetables will get soggy. Keep them moving in the pan. Stir often to avoid burning. To boost flavor, add spices. Try a pinch of chili flakes for heat. You can also use sauces like teriyaki or hoisin for a twist. Fresh herbs like cilantro or basil add a bright taste. Chop them finely and sprinkle them on top. Garnishing makes your dish pop. For sesame seeds, use your hand to sprinkle them evenly over the stir fry. This adds a nice crunch. A squeeze of lemon or lime adds a fresh zing. Just cut the fruit in half and squeeze it over the dish right before serving. For the full recipe, check out the Rainbow Veggie Stir Fry details. {{image_4}} You can easily boost your Rainbow Veggie Stir Fry with protein. Tofu or tempeh works great for a plant-based option. Cut them into cubes and sauté until golden. If you prefer meat, shrimp or chicken is a tasty choice. Cook shrimp until they turn pink and chicken until no longer pink inside. This adds flavor and makes the meal filling. Seasonal veggies add fun and freshness. In spring, use asparagus or snap peas. For summer, try zucchini or corn. Fall is a good time for squash or Brussels sprouts. Winter veggies like kale or root vegetables can also shine in this dish. Mixing colors not only looks good but also packs in nutrients. Making this stir fry fit your diet is easy. For gluten-free needs, swap soy sauce for tamari. This keeps the flavor without the gluten. If you want a vegan meal, use maple syrup instead of honey. These simple swaps help everyone enjoy a delicious meal. For the full recipe, check out the link. To store your rainbow veggie stir fry, cool it down first. Place it in an airtight container. This helps keep the flavors fresh. You can keep it in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. For freezing, use a sturdy freezer-safe container. You can also use freezer bags, making sure to remove as much air as possible. This keeps the stir fry from getting freezer burn. When you want to eat it, thaw it in the fridge overnight for the best texture. If you’re in a hurry, you can use the microwave on the defrost setting. To reheat, use a skillet over medium heat. Add a splash of water or oil to keep the veggies moist. Stir frequently to ensure even cooking. Avoid using the microwave, as this can lead to overcooked vegetables. You want them to stay crisp and colorful. Enjoy your meal fresh and vibrant! You can add heat in a few easy ways. Try adding chopped chili peppers to the stir fry. Sriracha sauce also works well for a spicy kick. Red pepper flakes are another simple option. Just sprinkle them in while cooking. You can even use spicy soy sauce for an extra burst of flavor. Adjust the amount based on your heat preference. Yes, you can prepare this dish ahead of time. Chop all your veggies and store them in the fridge. This keeps them fresh and ready to cook. You can also cook the stir fry and let it cool before storing. Place it in an airtight container for up to three days. When you’re ready to eat, simply reheat it in a pan or microwave. Serving stir fry can be fun and colorful! I like to use bowls for a vibrant display. Place a scoop of rice or quinoa at the bottom. Then, add the stir fry on top. This lets the colors shine through. You can also add a wedge of lime or lemon for a fresh squeeze before eating. This adds a bright flavor that makes each bite pop! In this blog post, we covered how to make a delicious Rainbow Veggie Stir Fry. We looked at the main and additional vegetables that add color and crunch. Then, we explored sauces and seasonings for flavor. I shared step-by-step instructions to prepare and cook your dish, along with tips for the perfect sauté. You also learned about adding protein and making seasonal swaps. Finally, we discussed how to store leftovers for future meals. Enjoy making this healthy, vibrant dish your own!](https://yumymoments.com/wp-content/uploads/2025/07/00d57ca6-5849-456c-9113-30ba1e127e10-250x250.webp)