Reisterstown Garden Stir Fry
A vibrant mix of bell peppers, snap peas, and carrots stir-fried in a ginger-scallion sauce, served over jasmine rice. This Asian-inspired Easter recipe, ready in about 25 minutes, pairs bell peppers, snap peas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1, diced bell peppers
- 1 cup snap peas
- 1/2 cup, julienned carrots
- 1 tbsp, minced ginger
- 2, sliced scallions
- 2 tbsp soy sauce
- 1.5 cups, cooked jasmine rice
- 1 tsp sesame oil
- 2 cloves, minced garlic
Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tsp sesame oil in a wok over high heat. Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-fry for 30 seconds until fragrant.
- Step 2: Add 1 diced bell pepper, 1 cup snap peas, and 1/2 cup julienned carrots. Stir-fry 5 minutes until crisp-tender.
- Step 3: Stir in 2 tbsp soy sauce and 2 sliced scallions. Toss with 1.5 cups cooked jasmine rice and serve immediately.
