Soy-Ginger Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 developed and reviewed.

A vibrant stir-fry with crisp vegetables in a savory soy-ginger sauce, ready in 20 minutes. Served over steamed rice for a complete meal. This Asian recipe, ready in about 20 minutes, pairs vegetable oil, carrot, broccoli florets 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: 10 min Serves 2 Asian cuisine 200 cal/serving

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Ingredients

2 tbsp vegetable oil
1 medium, julienned carrot
1 cup broccoli florets
1 cup snap peas
3 cloves, minced garlic
1 tbsp, grated ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp sesame oil
1/4 cup water
to taste salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Step 2: Add 1 julienned carrot, 1 cup broccoli florets, and 1 cup snap peas, stirring to coat in oil. Cook for 5 minutes until vegetables are crisp-tender.
Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute until fragrant.
Step 4: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, and 1/4 cup water in a small bowl. Pour over vegetables and stir to combine.
Step 5: Cook for 2 minutes until sauce thickens and coats vegetables. Season with salt to taste and serve immediately over cooked rice.