Charred Vegetable Stir Fry with Sesame and Ginger

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 stir fry featuring smoky-charred vegetables tossed in a ginger-sesame sauce for a flavorful vegan meal. This Asian-inspired Super Bowl recipe (vegan), ready in about 20 minutes, pairs broccoli florets, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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: 10 min Cook: 10 min Serves 4 Asian cuisine 140 cal/serving

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Ingredients

2 cups broccoli florets
1 large, sliced into strips red bell pepper
1 large, julienned carrot
1 cup trimmed green beans
2 tbsp sesame oil
1 tbsp grated fresh ginger
3 minced garlic cloves
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame seeds
2 sliced thin scallions

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Instructions

Step 1: Heat a large wok or cast iron skillet over high heat until very hot. Add 2 tbsp sesame oil and swirl to coat.
Step 2: Add 2 cups broccoli florets, 1 large sliced red bell pepper, 1 large julienned carrot, and 1 cup trimmed green beans. Stir fry for 5-6 minutes, stirring frequently until vegetables are tender-crisp with some charred edges.
Step 3: Push vegetables to the side, add 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp soy sauce and 1 tbsp rice vinegar, tossing all vegetables to evenly coat. Cook for 1 more minute until sauce thickens slightly.
Step 5: Remove from heat, sprinkle 1 tbsp toasted sesame seeds and 2 sliced scallions on top before serving.