Budget Vegetable Stir-Fry with Ginger

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, one-pan meal featuring affordable seasonal vegetables in a tangy-savory sauce that cooks in under 20 minutes. This Asian-inspired quick recipe (vegetarian), ready in about 30 minutes, pairs mixed vegetables, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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, carrots, bell peppers, all cut into 1/2-inch pieces) mixed vegetables
• 2 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 cup water
• 1/4 cup cooked rice
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and stir for 15 seconds until fragrant, then add 2 cups mixed vegetables. Stir-fry for 5-7 minutes until vegetables are crisp-tender and bright in color.
2. Step 2: Whisk together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, and 1/4 cup water in a small bowl. Pour the mixture over the vegetables and stir to coat evenly. Cook for 2-3 minutes until sauce thickens and coats the vegetables.
3. Step 3: Season with salt and black pepper to taste. Serve immediately over 1/4 cup cooked rice.