General Vegetable Stir-Fry with Soy-Ginger Sauce

By AislePrompt Editorial · ·

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 drafted and published.

A quick and colorful stir-fry combining crisp vegetables with a savory soy-ginger glaze. This Asian-inspired stir-fry recipe (vegetarian, vegan option), ready in about 20 minutes, pairs carrot, red bell pepper, broccoli florets 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 3 tbsp water until smooth; set sauce aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the pan, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1 large julienned carrot, 1 medium sliced red bell pepper, 2 cups broccoli florets, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are bright and tender-crisp.
  5. Step 5: Pour the prepared soy-ginger sauce over the vegetables, stirring constantly until the sauce thickens and coats the veggies, about 2 minutes.
  6. Step 6: Drizzle 2 tbsp sesame oil over the stir-fry and sprinkle 3 sliced green onions on top before serving immediately.

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