Cross-Cut Vegetable Stir-Fry with Sesame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Vibrant stir-fried vegetables cut into uniform cross-sections, coated in a nutty sesame sauce and served with rice. This asian-inspired vegetarian ready in about 25 minutes pairs broccoli, medium bell peppers, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 1.5 cups broccoli
• 1 medium bell peppers
• 1 cup carrots
• 1 tbsp sesame seeds
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic
• 1 tsp ginger
• 2 tbsp vegetable oil

Instructions

1. Step 1: Cut 1.5 cups broccoli into 1/2-inch florets, 1 medium bell pepper into thin strips, and 1 cup carrots into 1/4-inch thick rounds.
2. Step 2: Toast 1 tbsp sesame seeds in a dry skillet over medium heat until golden (2 minutes), then set aside.
3. Step 3: Mince 2 cloves garlic and grate 1 tsp fresh ginger.
4. Step 4: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering.
5. Step 5: Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
6. Step 6: Add broccoli, bell peppers, and carrots. Stir-fry for 5 minutes until crisp-tender.
7. Step 7: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a bowl.
8. Step 8: Pour sauce over vegetables in the wok, toss for 2 minutes until coated and glossy.
9. Step 9: Sprinkle with toasted sesame seeds and serve immediately with rice.