Quick Veggie Stir-Fry with Sesame-Ginger Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant medley of crisp vegetables tossed in a fragrant sesame-ginger sauce, ready in under 20 minutes for a nutritious meal. This Asian fusion recipe (vegetarian), ready in about 20 minutes, pairs broccoli florets, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 180 cal/serving

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Ingredients

2 cups broccoli florets
1 medium, sliced into thin strips red bell pepper
1 large, julienned carrot
1 cup snap peas
1 tbsp sesame oil
2 tbsp vegetable oil
3 cloves, minced garlic cloves
1 tbsp grated fresh ginger
3 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp for garnish toasted sesame seeds
2 stalks, sliced for garnish green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; stir-fry for 30 seconds until aromatic.
Step 3: Toss in 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil.
Step 5: Pour the sauce over the vegetables and stir well, cooking 1-2 more minutes until sauce thickens slightly and coats the veggies.
Step 6: Remove from heat and garnish with 1 tsp toasted sesame seeds and 2 sliced green onions before serving with steamed rice or noodles.