Seed-Saver’s Garden Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 colorful stir fry featuring a variety of garden-fresh heirloom vegetables tossed in a savory garlic-soy sauce. This Asian Fusion-inspired stir-fry recipe (vegan, gluten free), ready in about 25 minutes, pairs heirloom carrots, green beans, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 160 cal/serving

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Ingredients

1 cup, sliced diagonally heirloom carrots
1 cup, trimmed and halved green beans
1 medium, julienned red bell pepper
1 cup snap peas
3, minced garlic cloves
1 tbsp, grated ginger
3 tbsp soy sauce
2 tsp sesame oil
2 tbsp vegetable oil
1 tbsp toasted sesame seeds
2, thinly sliced green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
Step 2: Add 1 cup sliced heirloom carrots, 1 cup trimmed and halved green beans, 1 medium julienned red bell pepper, and 1 cup snap peas to the skillet. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
Step 3: Pour 3 tbsp soy sauce and 2 tsp sesame oil over the vegetables, tossing to coat evenly. Cook for another 2 minutes until the sauce thickens slightly and glazes the veggies.
Step 4: Remove from heat, sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions. Serve immediately over steamed rice or noodles.