Jellybean Veggie Stir-Fry
A playful twist on stir-fry, featuring snap peas, carrots, and mushrooms in a sweet soy glaze that mimics the colors and fun of jellybeans. This Asian-inspired quick recipe (vegetarian), ready in about 20 minutes, pairs snap peas, carrots, button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, 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
- 1 cup, trimmed snap peas
- 1 cup, julienned carrots
- 8 oz, sliced button mushrooms
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 clove, minced garlic
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a wok or large skillet, heat 1 tsp sesame oil over medium-high heat. Add 1 cup trimmed snap peas, 1 cup julienned carrots, and 8 oz sliced mushrooms. Stir-fry for 5-6 minutes until tender-crisp.
- Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 minced garlic clove. Pour the sauce over the vegetables and stir to coat, cooking for 2-3 minutes until glaze thickens slightly.
- Step 3: Remove from heat. Sprinkle with 1 tbsp toasted sesame seeds and serve immediately, garnished with extra sesame seeds for a fun, festive look.
