Sesame-Ginger Vegetable Stir-Fry with Broccoli and Carrots
A vibrant stir-fry with crisp vegetables in a savory-sweet sauce, ready in 30 minutes for a healthy weeknight dinner. This asian (gluten-free) ready in about 30 minutes pairs broccoli, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 medium head, cut into small florets broccoli
- 2 medium, julienned carrots
- 1, thinly sliced red bell pepper
- 1 cup snow peas
- 2 cloves, minced garlic
- 1 tablespoon, minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 tablespoons, toasted sliced almonds
- 2, sliced green onions
- 4 cups cooked rice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add broccoli, carrots, and red bell pepper, then stir-fry for 5 minutes until vegetables begin to soften and edges are slightly crisp.
- Step 3: Add snow peas, garlic, and ginger, stirring constantly for 1 minute until fragrant and vegetables are bright green.
- Step 4: Whisk soy sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and water in a small bowl until smooth.
- Step 5: Pour sauce over vegetables and stir to coat evenly, cooking for 2-3 minutes until sauce thickens and coats the back of a spoon.
- Step 6: Garnish with toasted sliced almonds and green onions, then serve immediately over cooked rice.
Frequently asked questions
How long does Sesame-Ginger Vegetable Stir-Fry with Broccoli and Carrots take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sesame-Ginger Vegetable Stir-Fry with Broccoli and Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli from drying out.
Can I substitute ingredients in Sesame-Ginger Vegetable Stir-Fry with Broccoli and Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sesame-Ginger Vegetable Stir-Fry with Broccoli and Carrots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sesame-Ginger Vegetable Stir-Fry with Broccoli and Carrots gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
