Sesame-Ginger Stir-Fried Carrots and Zucchini

By AislePrompt Editorial · ·

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.

Crisp vegetables coated in a savory-sweet glaze, ready in 25 minutes for a vibrant weeknight side or main. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs carrots, zucchini, sesame oil 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: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 2 medium carrots into 1/4-inch matchsticks, and slice 1 medium zucchini into 1/4-inch half-moons. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add carrots and zucchini, stirring to coat, and cook for 4 minutes until they begin to soften and edges turn golden.
  3. Step 3: Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, stirring for 30 seconds until fragrant—do not brown.
  4. Step 4: Whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1/4 cup water in a small bowl. Pour over vegetables and stir to coat evenly.
  5. Step 5: Cook for 2-3 minutes until sauce thickens and coats the vegetables, then stir in 1 teaspoon sesame seeds and a pinch of salt. Remove from heat immediately.

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