Factory Outlet Vegetable Stir Fry with Garlic and Ginger

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

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 quick and vibrant vegetable stir fry loaded with fresh garlic and ginger, perfect for a healthy weeknight meal. This Asian fusion recipe (vegetarian, gluten free option), ready in about 20 minutes, pairs broccoli florets, sliced bell peppers, sliced carrots 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 rice, quinoa, or a quick salad. 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 150 cal/serving

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Ingredients

2 cups broccoli florets
1 cup sliced bell peppers
1 cup sliced carrots
1 cup snap peas
4 cloves minced garlic
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 teaspoon cornstarch
1/4 cup water

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 2: Add 4 cloves minced garlic and 1 tablespoon grated fresh ginger, sauté for 30 seconds until fragrant but not browned.
Step 3: Add 2 cups broccoli florets, 1 cup sliced bell peppers, 1 cup sliced carrots, and 1 cup snap peas to the wok. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant.
Step 4: In a small bowl, whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, 1 teaspoon cornstarch, and 1/4 cup water until smooth.
Step 5: Pour the sauce into the wok and stir continuously for 2-3 minutes until it thickens and coats the vegetables evenly.
Step 6: Remove from heat and serve immediately over steamed rice or noodles.