Name: Smoky Stir-Fried Rainbow Vegetables
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 red bell pepper, sliced; 1 yellow squash, sliced into half-moons; 1 medium carrot, julienned; 1 cup sugar snap peas, trimmed; 2 tbsp avocado oil or other high-heat oil; 3 cloves garlic, thinly sliced; 1-inch piece fresh ginger, julienned; 2 green onions, sliced; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil (optional, for finishing); Salt and black pepper, to taste

Smoky Stir-Fried Rainbow Vegetables

SproutedCarrot3813

This vibrant, healthy stir-fry is all about maximizing the natural flavors and textures of fresh vegetables. Inspired by professional wok technique, the key here is to heat your pan until smoking hot, toss the vegetables constantly, and layer flavors by building in aromatics first, then adding veggies in stages. The result is a medley of charred, crisp-tender vegetables with savory depth from quick garlic-ginger aromatics and a lift of rice vinegar. It's a perfect weeknight dinner—nutrient-packed, dairy-free, and full of color!

Ingredients

Instructions

Prep all vegetables and aromatics so they’re ready to add quickly. Dry thoroughly to avoid steaming.
Heat a large wok or heavy skillet over high heat until just smoking. Add avocado oil, swirling to coat.
Add garlic and ginger; stir-fry for 15 seconds until fragrant.
Add carrot and broccoli, tossing constantly for 2 minutes to develop a bit of char.
Add bell pepper, squash, and snap peas. Continue tossing in a forward scooping motion, maintaining high heat. Stir-fry 3-4 minutes until vegetables are crisp-tender and beginning to blister.
Season with salt and black pepper. Drizzle rice vinegar around the sides of the wok to deglaze, tossing vigorously to coat.
Remove from heat. Finish with green onions and drizzle with sesame oil if using. Serve immediately.