Low-Fat Vegetable Stir Fry with Ginger and Snow Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Bright and crisp vegetable medley stir-fried at high heat with fresh ginger and snow peas for a quick, low-fat meal. This asian-inspired low carb (low fat) ready in about 20 minutes pairs broccoli florets, trimmed snow peas, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 calories and feeds 4, 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.

Ingredients

• 2 cups broccoli florets
• 1 1/2 cups, trimmed snow peas
• 1 medium, thinly sliced red bell pepper
• 1 large, julienned carrot
• 1 tbsp finely grated fresh ginger
• 3 cloves minced garlic cloves
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 2 stalks sliced thinly green onions

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
2. Step 2: Add 2 cups broccoli florets, 1 1/2 cups trimmed snow peas, 1 thinly sliced red bell pepper, and 1 julienned large carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp and bright in color.
3. Step 3: Stir in 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss everything for another minute until sauce lightly coats the vegetables.
4. Step 4: Remove from heat and sprinkle 2 thinly sliced green onions on top. Serve immediately with steamed rice or noodles if desired.