Sesame-Ginger Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant stir-fry featuring crisp-tender vegetables in a savory-sweet sesame-ginger glaze. This asian-inspired vegetarian (gluten-free) ready in about 27 minutes pairs cut into small florets broccoli, thinly sliced carrots, medium, sliced bell pepper 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.

Ingredients

• 2 cups, cut into small florets broccoli
• 1 cup, thinly sliced carrots
• 1 medium, sliced bell pepper
• 1 cup snow peas
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp, grated ginger
• 2 cloves, minced garlic
• 1 tsp brown sugar
• 1 tsp cornstarch

Instructions

1. Step 1: Bring a pot of water to a boil and blanch 2 cups broccoli florets for 2 minutes until bright green. Drain and set aside.
2. Step 2: Heat 2 tbsp sesame oil in a wok or large skillet over high heat. Add 1 cup sliced carrots and 1 sliced bell pepper, stir-frying for 3 minutes until crisp-tender.
3. Step 3: Add 1 cup snow peas, 1 tbsp grated ginger, and 2 minced garlic cloves, stir-frying for 1 minute until aromatic.
4. Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp cornstarch in a small bowl. Pour the mixture into the skillet and cook for 2 minutes until glossy and thickened, coating all vegetables evenly.
5. Step 5: Add the blanched broccoli and toss for 1 minute to heat through, then serve immediately.