Garden Vegetable Stir-Fry with Garlic and Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant stir-fry featuring crisp garden vegetables tossed in a fragrant garlic-ginger sauce, perfect for a quick weeknight meal. This asian ready in about 25 minutes pairs carrots, zucchini, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 120g carrots
• 150g zucchini
• 150g broccoli
• 150g red bell pepper
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 2 tbsp vegetable oil
• 1/4 cup water
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 cup water until the honey dissolves; set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 120g julienned carrots and 150g sliced zucchini, stir-frying for 3 minutes until slightly tender but still crisp.
3. Step 3: Add 150g broccoli florets and 150g sliced red bell pepper to the skillet, continuing to stir-fry for 2 minutes until vegetables are bright and vibrant.
4. Step 4: Pour the prepared sauce over the vegetables, stirring to coat evenly. Cook for 2 minutes until the sauce thickens slightly and coats the vegetables, adding salt and 1/4 tsp red pepper flakes to taste.