Layered Stir-Fry Vegetables with Sesame Soy Glaze

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 vibrant medley of crisp-tender vegetables stir-fried and coated in a savory sesame soy glaze that balances sweet and umami flavors. This Asian-inspired Super Bowl recipe (vegetarian, gluten free), ready in about 20 minutes, pairs broccoli florets, carrot, sliced into thin rounds, red bell pepper, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 120 cal/serving

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Ingredients

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

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Instructions

Step 1: Heat 2 tablespoons of sesame oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, sauté for 30 seconds until aromatic but not browned.
Step 2: Add 2 cups broccoli florets and 1 cup sliced carrots, stir-fry for 3 minutes until they start to soften but remain crisp.
Step 3: Toss in 1 cup julienned red bell pepper and 1 cup snap peas, stir-fry for an additional 2 minutes until all vegetables are bright and tender-crisp.
Step 4: Pour in a sauce made by mixing 3 tablespoons low sodium soy sauce, 1 tablespoon honey, and 1 tablespoon rice vinegar. Stir continuously for 1 minute until the sauce thickens slightly and coats the vegetables.
Step 5: Remove from heat, sprinkle 1 teaspoon toasted sesame seeds over the stir-fry, and serve immediately to enjoy the balance of textures and flavors.