Spiced Vegetable Stir-Fry with Garlic and Ginger Soy Glaze

By AislePrompt Editorial · ·

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, quick stir-fry featuring crisp vegetables tossed in a fragrant garlic-ginger soy glaze for a fresh Asian-inspired meal. This Asian-inspired stir-fry recipe (vegetarian), ready in about 20 minutes, pairs broccoli florets, red bell pepper, sliced into strips, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, 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 3 Asian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, stirring for 30 seconds until fragrant but not burnt.
  2. Step 2: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are bright, crisp-tender, and slightly blistered.
  3. Step 3: Reduce heat to medium and pour in 3 tbsp soy sauce and 1 tbsp sesame oil, tossing to coat the vegetables evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
  4. Step 4: Remove from heat and sprinkle 1 tsp toasted sesame seeds and 2 sliced green onions over the stir-fry. Serve immediately with steamed rice or noodles.

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