Layered Vegetable Stir-Fry with Tangy Soy Glaze

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

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 colorful medley of crisp vegetables stir-fried and coated in a tangy soy glaze, perfect for a quick and nourishing meal. This Asian-inspired Super Bowl recipe (vegetarian, gluten free option), ready in about 22 minutes, pairs broccoli florets, thinly sliced carrots, sliced red bell pepper 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.

Prep: 10 min Cook: 12 min Serves 3 Asian cuisine 180 cal/serving

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Ingredients

1 cup broccoli florets
1/2 cup thinly sliced carrots
1/2 cup sliced red bell pepper
3/4 cup sliced shiitake mushrooms
3 cloves minced garlic
1 tbsp grated fresh ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tsp sesame oil
2 tbsp vegetable oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, stirring constantly for 30 seconds until fragrant but not browned.
Step 2: Add 1 cup broccoli florets and 1/2 cup thinly sliced carrots to the wok, stir-frying for 3 minutes until bright green and just tender.
Step 3: Toss in 1/2 cup sliced red bell pepper and 3/4 cup sliced shiitake mushrooms, continuing to stir-fry for another 3 minutes until vegetables are crisp-tender.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 2 tsp sesame oil until sugar dissolves.
Step 5: Pour the soy glaze over the vegetables in the wok, stirring to coat evenly. Cook for 2 minutes until the sauce thickens slightly and clings to the vegetables.
Step 6: Remove from heat, sprinkle 1 tbsp toasted sesame seeds over the stir-fry, and serve immediately with steamed rice or noodles.