Rainbow Stir-Fry Recipe | Vegetarian Times Skip to main content

Rainbow Stir-Fry

Kids and adults will love this sweet-and-spicy stir-fry. Serve over brown rice.



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3 Tbs. frozen orange juice concentrate
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2 Tbs. hoisin sauce
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1 Tbs. low-sodium soy sauce
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½ tsp. chile-garlic sauce
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2 tsp. toasted sesame oil
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½ lb. green beans, halved crosswise
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1 cup thinly sliced purple cabbage
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1 15-oz. can baby corn, rinsed and drained
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1 small red bell pepper, sliced (1 cup)
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1 cup frozen, shelled edamame
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1 8-oz. can sliced water chestnuts, drained
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4 green onions, thinly sliced


1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.

2. Heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbs. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions and orange juice mixture; cook 1 minute more.

Nutrition Information: 

8 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
31 g
<1 mg
578 mg
11 g
12 g
Serves 4

Comments on this Recipe

This recipe very quickly made it into my favorite recipe rotation. The veggies work so perfectly together and the sauce adds just the right amount of sweetness to the dish. I served it on basmati rice. Yum!

sounds yummy!

I made this tonight but changed it slightly. I added yellow pepper instead of baby corn and omitted the edamame because I couldn't find any. It was really tasty and it wasn't too spicy or too sweet. Even my carnivore boyfriend like this!

Super yummy and very filling. Added some carrots as well to give us another rainbow color.

Used Jicama in place of the water chestnuts. Added mushrooms. I used Jasmine Rice.

Doubled the sauce and added more heat.

I like it.

Why does nutritional info not print? Critical to my situation!

Love this recipe....However, I did substitute whole kernel corn in place of the baby corn. And, what is really impressive is my husband thought it was great! This is a hard man to please!

Looks tempting and appetizing.

Love the recipes but really need the nutritional info. PLEASE add that to these phenomenal recipes.

Sounds great. Will try tonight.

Some choices for Christmas eve? any other ideas? I am sending several recipes.

So delicious! I served this with Easy Baked Tofu (tofu baked at 350 for 30 min in a sauce made from 2T sesame oil, 2 T soy sauce, and 2 T ketchup) and everyone loved it -- including the kids and two meat lovers. Healthy, beautiful to look at, and a snap to make.

Made this today with a couple of veggie substitutes (asparagus for the baby corn and no red pepper). While colorful and flavorful, the orange juice concentrate over powered all the other flavors. Next time I will greatly reduce or eliminate it. Otherwise, very delish.

My very hard to please partner loved this recipe! Made it to a T, except I doubled the sauce. Very flavorful, perfect combo of spicy and sweet! Will definitely make again!

Made this the other night! Everyone loved it! Super easy too. Didn't change the recipe other than adding more veggies than it called for.

My husband and I love this! I always double the sauce and we like to serve it on a bed of soba noodles! Delish, healthy, and easy for a weeknight meal!

Yummy and beautiful

sounds delicious. try it.

Here is one of many recipes the website is www.vegetariantimes.com

among many tempting recipes to savor

Love this

This was good, but not amazing. I doubled the sauce, and ate over vermicelli noodles. My 17 month old and husband both liked it.