Sesame-Ginger Vegetable Stir-Fry with Rice

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Colorful stir-fry of mixed vegetables with a savory-sweet sesame-ginger sauce, served over rice for a vibrant weeknight meal. This Asian recipe (gluten-free), ready in about 20 minutes, pairs vegetable oil, carrots, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 tablespoons vegetable oil
• 1 medium julienned carrots
• 1 cup broccoli florets
• 1 thinly sliced red bell pepper
• 2 minced garlic cloves
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/4 cup water
• 2 cups cooked rice

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add julienned carrots, broccoli florets, and sliced red bell pepper, and stir-fry for 4-5 minutes until crisp-tender.
2. Step 2: Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger, stir-frying for 1 minute until fragrant.
3. Step 3: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon cornstarch, and 1/4 cup water until smooth.
4. Step 4: Pour sauce into skillet, stirring constantly until thickened and coating vegetables, about 2 minutes.