Cemetery Garden Vegetable Medley Stir Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A colorful stir fry of fresh garden vegetables seasoned with garlic and soy sauce, celebrating life with every bite. This asian-inspired stir fry (vegetarian) ready in about 20 minutes pairs olive oil, garlic cloves, minced, medium red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, sliced
• 1 large zucchini, sliced into half-moons
• 1 cup baby carrots, sliced diagonally
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 1 tbsp sesame seeds
• 2 stalks green onions, sliced

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, then add 3 minced garlic cloves and 1 tsp grated fresh ginger, sautéing for 30 seconds until fragrant.
2. Step 2: Add 1 medium sliced red bell pepper, 1 large sliced zucchini (half-moons), 1 cup sliced baby carrots, and 1 cup snap peas to the skillet. Stir fry for 5-6 minutes until vegetables are tender-crisp and brightly colored.
3. Step 3: Stir together 3 tbsp soy sauce and 1 tbsp honey in a small bowl, then pour over the vegetables. Cook for another 2 minutes until the sauce thickens slightly and coats the vegetables.
4. Step 4: Remove from heat, sprinkle 1 tbsp sesame seeds and 2 sliced green onions over the stir fry, tossing gently before serving warm.