Spiced Vegetable Stir-Fry with Ginger and Tamarind Sauce

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 featuring crisp seasonal vegetables tossed in a tangy tamarind and ginger sauce, perfect for a quick vegetarian meal. This Asian-inspired vegetarian recipe, ready in about 20 minutes, pairs carrot, red bell pepper, broccoli florets 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 150 cal/serving

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Ingredients

1 large, julienned carrot
1 medium, sliced into thin strips red bell pepper
2 cups broccoli florets
1 cup snap peas
1 tbsp, grated fresh ginger
2, minced garlic cloves
2 tbsp tamarind paste
3 tbsp soy sauce
1 tbsp brown sugar
2 tbsp vegetable oil
1 tsp, toasted sesame seeds
2, sliced thinly scallions

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp tamarind paste, 3 tbsp soy sauce, and 1 tbsp brown sugar until the sugar dissolves. Set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
Step 3: Add 1 tbsp grated fresh ginger and 2 minced garlic cloves to the wok, stir-frying for 30 seconds until fragrant but not browned.
Step 4: Add 1 large julienned carrot, 1 medium sliced red bell pepper, 2 cups broccoli florets, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant.
Step 5: Pour the tamarind sauce over the vegetables and toss continuously for 1-2 minutes until the sauce thickens slightly and coats the vegetables.
Step 6: Remove from heat and sprinkle 1 tsp toasted sesame seeds and 2 thinly sliced scallions over the stir-fry before serving immediately.