Herb-Infused Vegetable Stir-Fry with Sesame and Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant stir-fry featuring seasonal vegetables and a savory-sweet chili-ginger sauce. This asian-inspired vegetarian (gluten-free) ready in about 25 minutes pairs broccoli, carrots, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 2 cups florets broccoli
• 1.5 cups sliced carrots
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sambal oelek
• 1 tbsp sesame oil
• 2 cloves minced garlic
• 1 tsp grated ginger
• 1 tbsp sesame seeds

Instructions

1. Step 1: Blanch 2 cups broccoli florets and 1.5 cups sliced carrots in boiling water for 2 minutes, then refresh in ice water. Set aside. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sambal oelek.
2. Step 2: Heat 1 tbsp sesame oil in a wok over high heat until shimmering. Add 2 minced garlic cloves and 1 tsp grated ginger, stir-frying for 30 seconds until aromatic. Add the blanched broccoli, carrots, and 1 cup snap peas, tossing constantly for 3 minutes until crisp-tender.
3. Step 3: Pour the soy sauce mixture over the vegetables and toss for 1 minute until the sauce thickens slightly. Remove from heat and sprinkle with 1 tbsp sesame seeds. Serve immediately with steamed rice.