Instant Vegetable Stir Fry with Garlic and Ginger

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant and fast Asian-inspired stir fry with crisp vegetables sautéed in a savory garlic-ginger sauce, perfect for a healthy weeknight dinner. This Asian-inspired Instant Pot recipe (vegetarian, gluten free option), ready in about 20 minutes, pairs broccoli florets, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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

• 1 1/2 cups broccoli florets
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, julienned carrot
• 1 cup snap peas
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, finely grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2, sliced for garnish green onions
• 1 tsp, toasted for garnish sesame seeds

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Step 2: Add 3 minced garlic cloves and 1 tablespoon finely grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
3. Step 3: Toss in 1 1/2 cups broccoli florets, 1 medium sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp and brightly colored.
4. Step 4: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.
5. Step 5: Pour the sauce over the vegetables and stir continuously for 2 minutes, allowing the sauce to thicken slightly and coat the vegetables evenly.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 teaspoon toasted sesame seeds before serving immediately over steamed rice or noodles.