Spiced Vegetable Stir-Fry with Boost
A quick, colorful vegetable stir-fry infused with warm spices. This asian-inspired vegetarian ready in about 20 minutes pairs vegetable oil, garlic cloves, minced, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, 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 tbsp vegetable oil
- 2 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 medium red bell pepper, sliced thin
- 2 cups broccoli florets
- 1 medium carrot, julienned
- 1 cup snap peas
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp red chili flakes
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- Step 2: Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 3: Add 1 sliced red bell pepper, 2 cups broccoli florets, 1 julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp red chili flakes.
- Step 5: Pour the sauce over the vegetables and toss to coat evenly. Cook for an additional 2 minutes until the sauce thickens slightly and coats the vegetables.
- Step 6: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped green onions before serving.
Frequently asked questions
How long does Spiced Vegetable Stir-Fry with Boost 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 Spiced Vegetable Stir-Fry with Boost?
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 vegetable oil from drying out.
Can I substitute ingredients in Spiced Vegetable Stir-Fry with Boost?
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 Spiced Vegetable Stir-Fry with Boost for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Spiced Vegetable Stir-Fry with Boost vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family dinner after homeschooling. The ginger and garlic notes were spot-on, and the veggies stayed crisp!
- ★★★★★
My kids devoured this spiced stir-fry during their homeschool break—perfectly balanced with just enough heat!
- ★★★★★
A lifesaver for busy homeschool days! The recipe’s timing matched our break window exactly, and the spices were aromatic without overpowering.
