Simple Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp-tender veggies in a savory-sweet glaze ready in 15 minutes with zero fuss. This Asian-inspired vegetarian recipe, ready in about 15 minutes, pairs broccoli, carrots, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

Prep: 10 min Cook: 5 min Serves 2 Asian cuisine 200 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups, florets broccoli
1 cup, sliced carrots
2 tbsp soy sauce
1 tsp sesame oil
1 tsp, minced ginger
2 cloves, minced garlic

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering.
Step 2: Add 1 cup sliced carrots and 2 cups broccoli florets, and stir-fry for 3 minutes until crisp-tender with slight browning on edges.
Step 3: Add 2 minced garlic cloves and 1 tsp minced ginger, and stir-fry for 1 minute until fragrant. Pour in 2 tbsp soy sauce and toss until vegetables are evenly coated and sauce thickens slightly.