Sesame-Soy Stir-Fried Seasonal Vegetables
A vibrant stir-fry with crisp vegetables glazed in a savory sesame-soy sauce, perfect for using whatever produce is available. This asian-inspired vegetarian ready in about 20 minutes pairs soy sauce, rice vinegar, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 cups (broccoli, carrots, bell peppers, snap peas, cut into 1/2-inch pieces) mixed vegetables
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp neutral oil
- 1/4 cup water
- 1 tsp cornstarch
- 1/4 cup, chopped roasted peanuts
- 1/4 cup sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 cup water, and 1 tsp cornstarch until smooth.
- Step 2: Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Add 2 cups mixed vegetables and stir-fry for 4-5 minutes until crisp-tender, stirring frequently.
- Step 3: Pour the soy sauce mixture over the vegetables and stir to coat. Cook for 2-3 minutes until the sauce thickens and coats the vegetables evenly.
- Step 4: Remove from heat and stir in 1/4 cup chopped roasted peanuts and 1/4 cup sesame seeds. Let sit for 2 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Soy Stir-Fried Seasonal Vegetables take to make?
Total time is about 20 minutes (10 min prep + 10 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-Soy Stir-Fried Seasonal Vegetables?
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 soy sauce from drying out.
Can I substitute ingredients in Sesame-Soy Stir-Fried Seasonal Vegetables?
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-Soy Stir-Fried Seasonal Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Sesame-Soy Stir-Fried Seasonal Vegetables?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
