Ginger and Soy Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Crisp vegetables coated in a savory ginger-soy glaze, ready in 25 minutes for a light weeknight meal. This Asian-inspired vegetarian recipe (vegan), ready in about 25 minutes, pairs vegetable oil, broccoli florets, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 cup, sliced bell peppers
• 1 cup, sliced carrots
• 2 cloves, minced garlic
• 1 tablespoon, minced ginger
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 2 cups cooked rice

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
2. Step 2: Add broccoli, bell peppers, and carrots, and stir-fry for 3-4 minutes until crisp-tender.
3. Step 3: Add minced garlic and 1 tablespoon minced ginger, and stir-fry for 1 minute until fragrant.
4. Step 4: In a small bowl, whisk together soy sauce, rice vinegar, sugar, and water. Pour over vegetables and stir to coat.
5. Step 5: Cook for 2 minutes until sauce thickens, then serve immediately over 2 cups cooked rice.