Best Vegetable Stir-Fry with Ginger-Garlic Base

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant, crunchy stir-fry with a perfectly balanced ginger-garlic sauce that cooks. This Asian-inspired vegetarian recipe, ready in about 27 minutes, pairs broccoli, carrots, bell peppers 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.

Prep: 15 min Cook: 12 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, and 2 tbsp water until smooth.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking, then add 3 minced garlic cloves and 1 tbsp grated ginger. Stir-fry for 15 seconds until fragrant but not browned.
  3. Step 3: Add 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers. Stir-fry for 3 minutes until vegetables are crisp-tender and edges are slightly charred.
  4. Step 4: Add 1 cup snow peas and cook for 1 minute, then pour in the sauce mixture. Toss constantly for 1-2 minutes until sauce thickens and coats vegetables evenly.
  5. Step 5: Serve immediately over steamed rice with extra sesame seeds for garnish.

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