Broccoli-Carrot Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetable stir-fry with crisp-tender broccoli and sweet carrots in a light soy-ginger glaze, ready in 20 minutes. This asian ready in about 20 minutes pairs vegetable oil, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.5 (14 ratings) Prep: 10 min Cook: 10 min Serves 2 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add 1 cup broccoli florets and 1 cup sliced carrots to the skillet, stirring to coat in oil. Cook for 4 minutes, stirring occasionally, until vegetables are crisp-tender.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, stirring for 1 minute until fragrant.
  4. Step 4: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1/4 cup water.
  5. Step 5: Pour the sauce mixture over the vegetables in the skillet, stirring to coat. Bring to a simmer and cook for 2 minutes until the sauce thickens and coats the vegetables.
  6. Step 6: Stir in 2 tbsp chopped peanuts and serve immediately.

Frequently asked questions

How long does Broccoli-Carrot Stir-Fry take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Broccoli-Carrot Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Broccoli-Carrot Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Broccoli-Carrot Stir-Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Broccoli-Carrot Stir-Fry?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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