LaTeX-Inspired Vegetable Stir Fry with Garlic and Ginger

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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.

A quick and colorful vegetable stir fry featuring crisp broccoli, bell peppers, and snap peas tossed in an aromatic garlic-ginger soy sauce. This Asian Fusion-inspired vegetarian recipe, ready in about 20 minutes, pairs broccoli florets, red bell pepper, sliced thin, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, 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.

Prep: 10 min Cook: 10 min Serves 3 Asian Fusion cuisine 150 cal/serving

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Ingredients

2 cups broccoli florets
1 medium red bell pepper, sliced thin
1 cup snap peas
1 medium carrot, julienned
3 garlic cloves, minced
1 tbsp fresh ginger, minced
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp vegetable oil
2 scallions, sliced
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
Step 2: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 cup snap peas, and 1 julienned carrot to the wok. Stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant.
Step 3: Pour in 3 tbsp soy sauce and 1 tbsp rice vinegar, tossing to coat all vegetables evenly. Cook for an additional 1-2 minutes until the sauce slightly thickens.
Step 4: Remove from heat and stir in 1 tsp sesame oil. Garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving hot.