Sesame-Ginger Vegetable Stir-Fry with Snap Peas and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Crisp vegetables in a tangy ginger-sesame glaze, served over rice for a colorful weeknight meal. This asian-inspired asian ready in about 25 minutes pairs vegetable oil, minced garlic, grated ginger 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 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

• 1 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 cup, trimmed snap peas
• 1, thinly sliced red bell pepper
• 1, thinly sliced yellow bell pepper
• 1 cup broccoli florets
• 1/4 cup, low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/2 cup, cooked white rice
• 1 tbsp, for garnish sesame seeds

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 cloves garlic, minced, and 1 tbsp ginger, grated, stirring for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 cup snap peas, trimmed, 1 red bell pepper, thinly sliced, 1 yellow bell pepper, thinly sliced, and 1 cup broccoli florets, stirring for 3-4 minutes until vegetables are crisp-tender.
3. Step 3: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil. Pour the sauce over vegetables and toss to coat, cooking for 1 minute until sauce thickens slightly.
4. Step 4: Serve immediately over 1/2 cup cooked white rice, garnished with 1 tbsp sesame seeds.