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Rainbow Veggie Stir-Fry with Mushrooms, Bell Peppers, Snow Peas and Scallions - holycowvegan.net
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5 from 1 vote

Rainbow Veggie Stir Fry

This Rainbow Veggie Stir Fry has broccoli, red peppers, mushrooms and scallions, and it's all brought together with a delicious dumpling sauce. Serve on a bed of brown rice for a tasty, healthy, and memorable meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: gluten-free, nut-free, Vegan
Servings: 4 servings
Calories: 155kcal


  • 3 cups sliced button or crimini mushrooms
  • 3 cups (about 1 medium head) broccoli, separated into florets. I like to use the stems too-- peel before chopping.
  • 1 large red bell pepper, cut in a large dice
  • 2 cups snow peas
  • 2 spring onions or scallions, green parts thinly sliced
  • 1 tbsp sesame oil

For dumpling sauce

  • 2 tbsp tamari or soy sauce
  • 2 tbsp maple syrup or sugar
  • 1 tbsp chili garlic sauce
  • 2 tbsp rice wine vinegar (can use apple cider vinegar as a substitute)
  • 1 tsp finely grated ginger

For serving:

  • Wonton strips (optional)
  • 2 to 3 cups cooked brown rice


  • In a bowl, whisk together the sauce ingredients.
  • Place a wok on the highest heat setting on your stove. Add sesame oil and heat until the oil is almost smoking.
  • Add the broccoli, stir-fry for a couple of minutes, then add the bell peppers. Stir fry for another minute or two, then add the mushrooms and the snow peas. Stir-fry for two or three more minutes or until the veggies are getting tender but still have a good bite to them.
  • Add the sauce and mix well. Turn off the heat.
  • To serve, put some brown rice in a plate or bowl and spoon the veggies and sauce over it. Garnish with the wonton strips and chopped green onions.


Calories: 155kcal | Carbohydrates: 23.5g | Protein: 7.3g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 595mg | Potassium: 772mg | Fiber: 5.1g | Sugar: 13.8g | Vitamin A: 2300IU | Vitamin C: 217.8mg | Calcium: 90mg | Iron: 2.7mg