Agriculture Garden Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A colorful celebration of Iowa's agricultural roots, featuring seasonal vegetables tossed in a savory ginger-scallion sauce for a vibrant, nutrient-packed meal. This Asian-inspired vegetarian recipe, ready in about 23 minutes, pairs Broccoli florets, Carrot sticks, Red bell pepper strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrot sticks
• 1/2 cup Red bell pepper strips
• 3 tbsp Soy sauce
• 1 tbsp grated Fresh ginger
• 3 thinly sliced Scallions
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil

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Instructions

1. Step 1: Bring a large pot of salted water to a boil, add 2 cups broccoli florets, and cook for 3 minutes until bright green but still crisp.
2. Step 2: Drain broccoli immediately and set aside.
3. Step 3: Heat 1 tsp sesame oil in a wok over high heat until shimmering.
4. Step 4: Add 1 cup carrot sticks and 1/2 cup red bell pepper strips, stir-frying for 2 minutes until vegetables are tender-crisp.
5. Step 5: Push vegetables to the side, add 1 tbsp grated fresh ginger to the wok, and cook for 30 seconds until fragrant.
6. Step 6: Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 3 thinly sliced scallions to the wok, stirring to combine.
7. Step 7: Return broccoli to the wok, toss everything together for 1 minute until vegetables are evenly coated and heated through.