Sesame-Ginger Stir-Fried Snap Peas and Carrots
A crisp-tender vegetable stir-fry with a savory-sweet glaze that cooks in under 10 minutes. This Asian-inspired quick recipe (vegetarian, gluten-free), ready in about 17 minutes, pairs snap peas, carrots, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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.
Ingredients
- 1 cup, trimmed snap peas
- 1 medium, julienned carrots
- 2 tbsp vegetable oil
- 1 tbsp, grated ginger
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup, chopped green onions
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Step 2: Add 1 cup trimmed snap peas and 1 julienned carrot, stir-frying for 3-4 minutes until crisp-tender and bright green.
- Step 3: Add 1 tbsp grated ginger and cook for 30 seconds until fragrant and aromatic.
- Step 4: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl. Pour over vegetables and toss for 1 minute until evenly coated and glossy.
- Step 5: Remove from heat and sprinkle with 1/4 cup chopped green onions. Serve immediately while hot.
