Spring Vegetable Stir-Fry with Ginger and Sesame

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 medley of crisp-tender seasonal vegetables glazed in a fragrant ginger-sesame sauce, perfect for a light weeknight meal. This Asian recipe (gluten-free), ready in about 25 minutes, pairs carrot, sugar snap peas, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 10 min Serves 4 Asian cuisine 200 cal/serving

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Ingredients

1 medium, peeled and julienned carrot
1/2 cup, trimmed sugar snap peas
1/2 cup, cut into 1-inch pieces asparagus
1/2 cup, thinly sliced red bell pepper
1/4 cup, minced fresh ginger
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey
1/4 cup, sliced green onions
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1/4 cup minced fresh ginger and stir for 30 seconds until fragrant but not browned.
Step 2: Add 1/2 cup sugar snap peas, 1/2 cup asparagus, and 1/2 cup red bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender and bright green.
Step 3: Add 1 medium peeled and julienned carrot (about 1 cup) and stir-fry for 2 minutes more until vegetables are evenly coated and tender.
Step 4: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey in a small bowl. Pour over vegetables and toss to coat evenly.
Step 5: Cook for 1 minute more, then remove from heat. Stir in 1/4 cup sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately.