Half-Inch Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 developed and reviewed.

Vibrant stir-fry featuring vegetables cut into uniform 1/2-inch pieces, tossed in a sweet-tart sauce with ginger and garlic for a crisp-tender side dish. This Asian-inspired vegetarian recipe (gluten-free), ready in about 30 minutes, pairs broccoli florets, bell peppers, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving

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Ingredients

2 cups, cut into 1/2-inch pieces broccoli florets
2 cups, thinly sliced into 1/2-inch strips bell peppers
1 cup, trimmed snap peas
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1/2 tbsp sesame oil
2, minced garlic cloves
1 tbsp, minced fresh ginger
2 tbsp vegetable oil
2 cups cooked brown rice

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Instructions

Step 1: Cut 2 cups broccoli florets and 2 cups bell peppers into 1/2-inch pieces; trim 1 cup snap peas.
Step 2: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1/2 tbsp sesame oil in a small bowl.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp minced fresh ginger; stir-fry for 30 seconds until fragrant and golden.
Step 4: Add broccoli, bell peppers, and snap peas to skillet; stir-fry for 5-7 minutes until vegetables are tender-crisp and vibrant green.
Step 5: Pour sauce mixture over vegetables, stirring to coat evenly. Cook for 1 minute until sauce thickens slightly.
Step 6: Serve immediately over 2 cups cooked brown rice.