Spicy Night City Stir-Fry with Ginger and Chili

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 inspired by the neon-lit streets of Night City, combining fresh vegetables with a bold ginger-chili sauce for a quick, flavorful meal. This Asian-inspired stir-fry recipe (vegetarian), ready in about 20 minutes, pairs vegetable oil, fresh ginger, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 180 cal/serving

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Ingredients

2 tbsp vegetable oil
1 tbsp, minced fresh ginger
1 tsp red chili flakes
3, minced garlic cloves
1 medium, sliced into thin strips red bell pepper
1 cup broccoli florets
1 large, julienned carrot
1 cup snap peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2, sliced for garnish green onions
1 tsp, toasted for garnish sesame seeds

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tablespoon minced fresh ginger, 1 teaspoon red chili flakes, and 3 minced garlic cloves; stir-fry for 30 seconds until fragrant but not browned.
Step 2: Add 1 medium sliced red bell pepper, 1 cup broccoli florets, 1 large julienned carrot, and 1 cup snap peas to the wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp and brightly colored.
Step 3: Pour in 3 tablespoons soy sauce and 1 tablespoon rice vinegar; toss everything to coat evenly. Cook for another 1-2 minutes until the sauce thickens slightly and clings to the veggies.
Step 4: Remove from heat and drizzle 1 teaspoon sesame oil over the stir-fry, tossing once more. Garnish with 2 sliced green onions and 1 teaspoon toasted sesame seeds before serving.