Market-Fresh Seasonal Vegetable Stir Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A vibrant stir fry featuring the freshest market vegetables, seasoned lightly to highlight peak-season flavors. This Asian Fusion-inspired stir-fry recipe (vegetarian), ready in about 23 minutes, pairs carrot, red bell pepper, snap peas 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 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

• 1 large, sliced into thin matchsticks carrot
• 1 medium, julienned red bell pepper
• 1 cup, trimmed snap peas
• 1 cup, sliced shiitake mushrooms
• 3 stalks, chopped green onions
• 1 tbsp minced ginger
• 2 minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp toasted sesame seeds
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 tbsp minced ginger and 2 minced garlic cloves, stirring for 30 seconds until fragrant.
2. Step 2: Add 1 large sliced carrot, 1 medium julienned red bell pepper, 1 cup snap peas, and 1 cup sliced shiitake mushrooms. Stir-fry for 4-5 minutes until vegetables are tender-crisp and vibrant.
3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp black pepper. Toss everything together and cook for 1 more minute until sauce lightly coats vegetables.
4. Step 4: Remove from heat, sprinkle 3 chopped green onions and 1 tsp toasted sesame seeds on top, then serve immediately with steamed rice or noodles.