One-Pot Budget-Friendly Vegetable Stir Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A quick and economical vegetable stir fry that maximizes pantry staples and fresh produce for a vibrant, healthy meal. This asian-inspired stir fry (vegetarian) ready in about 22 minutes pairs vegetable oil, garlic cloves, minced, large bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 medium carrot, sliced into thin matchsticks
• 1 large bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 green onions, chopped
• 1 tbsp toasted sesame seeds
• 4 cups cooked jasmine rice

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 medium carrot sliced into thin matchsticks, 1 large sliced bell pepper, 2 cups broccoli florets, and 1 cup snap peas to the skillet. Stir fry for 5-6 minutes until vegetables are tender-crisp and bright in color.
3. Step 3: Pour in 3 tbsp soy sauce and 1 tbsp honey, stirring continuously for 2 minutes until the sauce thickens slightly and coats the vegetables.
4. Step 4: Remove from heat and drizzle 1 tsp sesame oil over the stir fry, tossing to combine. Garnish with 2 chopped green onions and 1 tbsp toasted sesame seeds.
5. Step 5: Serve the vegetable stir fry hot over 4 cups cooked jasmine rice for a satisfying budget-conscious meal.