Stir-fry is a fantastic way to use a mix of veggies from your Vegily box — quick, bright, and full of flavour. This Rainbow Stir-Fry uses whatever colourful vegetables you have (capsicum, broccoli, zucchini, onion, etc.). The garlic‑ginger sauce adds a punch. Ready in under 20 minutes.

Used Ingredients (serves 2–3)

• 1 tbsp sesame oil (or neutral oil)

• 2 cloves garlic, minced

• 1-inch piece of ginger, peeled & minced

• 1 red capsicum, sliced

• 1 green capsicum, sliced

• 1 medium zucchini, sliced

• 1 cup broccoli florets

• ½ brown onion, sliced

• 1 carrot, julienned

• 2 tbsp soy sauce (or tamari)

• 1 tbsp maple syrup or agave

• 1 tbsp rice vinegar (or lemon juice)

• 1 tsp cornstarch mixed with 2 tbsp water (slurry)

• Optional: sesame seeds, spring onion slices

• Cooked rice or noodles, to serve

Cooking Time

• Prep: 8 minutes

• Cook: 10 minutes

• Total: ~18 minutes

Instructions

1. Prepare sauce: in a small bowl, mix soy sauce, maple syrup, rice vinegar, and cornstarch slurry. Set aside.

2. Heat sesame oil in a large wok or skillet over medium-high heat. Add garlic and ginger; stir‑fry for ~30 seconds until fragrant.

3. Add sliced onion and carrot first; stir for 1–2 minutes.

4. Add capsicums, zucchini, and broccoli. Stir frequently for ~3–4 minutes, until vegetables are crisp-tender.

5. Pour sauce over vegetables; toss and stir for another 1–2 minutes, until sauce thickens and coats veggies.

6. Serve immediately over cooked rice or noodles. Sprinkle sesame seeds and spring onion if available.

Tips & Variations

• Use tofu cubes or tempeh for extra protein.

• Add crushed red pepper or chili flakes for heat.

• If your box has snow peas, bok choy, or celery, toss them in too.

• Swap in tamari or coconut aminos for gluten-free option.