Soy-Ginger Sesame Stir-Fry with Mixed Vegetables
A vibrant, quick stir-fry featuring crisp vegetables and a glossy sauce with ginger and sesame. This Asian-inspired quick recipe, ready in about 18 minutes, pairs broccoli, carrots, bell peppers 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
- 1 cup carrots
- 1 cup bell peppers
- 3 tbsp soy sauce
- 1 tbsp ginger
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 2 tbsp vegetable oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cut 2 cups broccoli florets, 1 cup thinly sliced carrots, and 1 cup sliced bell peppers into uniform pieces. Set aside.
- Step 2: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp minced ginger, 1 tsp cornstarch, and 1 tbsp sesame oil until smooth. Set aside.
- Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add vegetables and stir-fry for 4 minutes until crisp-tender and slightly charred.
- Step 4: Pour the sauce mixture over vegetables, stirring constantly until the sauce thickens and coats the vegetables evenly, about 1 minute.
