Jet Stream Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A quick, aromatic stir-fry with crisp-tender vegetables in a savory-sweet sauce. This Asian recipe (gluten-free), ready in about 25 minutes, pairs sesame oil, garlic, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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 tbsp sesame oil
• 2 cloves garlic
• 1 tbsp fresh ginger
• 2 cups broccoli florets
• 1 red bell pepper
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup water
• 2 cups brown rice
• 1/4 cup cashews

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering.
2. Step 2: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant and golden.
3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and slightly charred at the edges.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup water until sugar dissolves. Pour sauce over vegetables and stir to coat evenly, cooking for 1-2 minutes until sauce thickens and coats the vegetables.
5. Step 5: Serve immediately over 2 cups cooked brown rice, topped with 1/4 cup toasted cashews.