No-Watermark Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant stir-fry with crisp vegetables and a tangy-savory sauce, prepared without added water for a clean, non-soggy texture that mirrors a clear screen recording. This asian-inspired quick meals ready in about 20 minutes pairs vegetable oil, medium, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 vegetable oil
• 1 medium, finely diced onion
• 2 cloves, minced garlic
• 1 cup broccoli florets
• 1 cup, thinly sliced bell peppers
• 1 cup, julienned carrots
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 medium finely diced onion and cook for 3 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent browning.
2. Step 2: Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1 cup julienned carrots to the skillet, stirring to coat in oil. Cook for 5-6 minutes over medium-high heat until vegetables are crisp-tender and vibrant green, stirring occasionally to avoid steaming.
3. Step 3: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes, then cook for 1 minute until sauce thickens slightly and coats the vegetables evenly, with no visible liquid pooling.