Ginger Vegetable Stir-Fry with Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A quick, colorful stir-fry of crisp vegetables and ginger in a savory soy sauce glaze, perfect for using whatever fresh produce is on hand. This asian-inspired asian (gluten-free) ready in about 22 minutes blends cut into florets broccoli, sliced bell peppers, julienned carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 cups, cut into florets broccoli
• 1, sliced bell peppers
• 1, julienned carrots
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cups cooked rice

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1 tbsp grated ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant and lightly golden.
2. Step 2: Add 2 cups broccoli florets, 1 sliced bell pepper, and 1 julienned carrot to the skillet. Stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant in color.
3. Step 3: Stir in 3 tbsp soy sauce and remaining 1 tbsp sesame oil, then add 2 cups cooked rice. Toss until rice is heated through and evenly coated with sauce, about 2 minutes.