Half-Cut Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant stir-fry featuring vegetables cut into half-inch pieces for even cooking and maximum flavor absorption. This Asian-inspired vegetarian recipe, ready in about 23 minutes, pairs broccoli, carrots, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 cups, cut into 1/2-inch florets broccoli
• 1 cup, julienned into 1/2-inch sticks carrots
• 1 medium, thinly sliced bell pepper
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Heat 1 tsp sesame oil in a wok or large skillet over high heat until shimmering. Add 2 minced garlic cloves and 1 tsp grated ginger, stir-frying for 30 seconds until fragrant and golden.
2. Step 2: Add 2 cups broccoli florets and 1 cup julienned carrots, stirring constantly for 3 minutes until crisp-tender and bright green.
3. Step 3: Stir in 1 thinly sliced bell pepper and continue cooking for 2 more minutes until vegetables are tender-crisp.
4. Step 4: Whisk together 3 tbsp soy sauce and 1 tbsp rice vinegar in a small bowl. Pour the sauce over vegetables and toss to coat evenly. Cook for 1 minute until sauce thickens slightly and coats the vegetables.
5. Step 5: Remove from heat, sprinkle with 1 tbsp sesame seeds, and serve immediately while hot.