Low-Oil Crispy Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant stir-fry with crisp vegetables and minimal oil, finished with a light vinegar glaze. This asian-inspired asian (low fat) ready in about 20 minutes pairs water, rice vinegar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 2, 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.

Ingredients

• 2 tbsp water
• 1 tbsp rice vinegar
• 1/2 tsp cornstarch
• 1 cup, florets broccoli
• 1 cup, sliced bell peppers
• 1/2 cup, sliced carrots
• 1/4 cup, sliced onion
• 1 clove, minced garlic
• 1/4 cup snow peas
• 1/4 tsp black pepper
• 1/2 tsp sesame oil

Instructions

1. Step 1: Whisk together 2 tbsp water, 1 tbsp rice vinegar, and 1/2 tsp cornstarch in a small bowl.
2. Step 2: Heat a large skillet over medium-high heat. Add 1/4 cup snow peas and stir-fry for 1 minute until bright green.
3. Step 3: Add 1 cup broccoli florets, 1 cup sliced bell peppers, 1/2 cup sliced carrots, and 1/4 cup sliced onion. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Add 1 clove minced garlic and 1/4 tsp black pepper, cooking for 30 seconds until fragrant.
5. Step 5: Stir in the cornstarch slurry and cook for 1-2 minutes until sauce thickens and coats vegetables. Remove from heat and drizzle with 1/2 tsp sesame oil.