Best-Ever Veggie Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A quick, healthy stir-fry with crisp vegetables, savory soy sauce, and a touch of honey for balance. This chinese-inspired asian (vegetarian) ready in about 30 minutes pairs head, cut into florets broccoli, sliced bell peppers, julienned carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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

• 1 head, cut into florets broccoli
• 2, sliced bell peppers
• 2, julienned carrots
• 1 cup snap peas
• 1/3 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
2. Step 2: Add 1 head broccoli florets, 2 sliced bell peppers, 2 julienned carrots, and 1 cup snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp, stirring frequently.
3. Step 3: In a small bowl, whisk together 1/3 cup soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar. Pour this mixture over the vegetables and stir to coat evenly.
4. Step 4: Cook for 2-3 minutes until the sauce thickens and clings to the vegetables. Remove from heat.
5. Step 5: Garnish with 1 tbsp toasted sesame seeds and serve immediately over steamed rice or noodles.