Spring Vegetable Stir-Fry with 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 drafted and published.

A vibrant medley of fresh spring vegetables tossed in a savory ginger-soy glaze for a quick, healthy stir-fry. This Asian-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs carrot, julienned, snap peas, trimmed, baby bok choy, halved lengthwise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 15 min Cook: 10 min Serves 3 Asian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey in a small bowl and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 2 cloves minced garlic and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 medium julienned carrot, 1 cup snap peas, 2 halved baby bok choy heads, and 1 sliced red bell pepper. Stir-fry for 4-5 minutes until vegetables are crisp-tender and bright.
  4. Step 4: Pour the soy sauce mixture over vegetables and toss to coat. Drizzle 1 tbsp sesame oil and stir-fry for another 1 minute until the sauce thickens slightly and glazes the veggies.
  5. Step 5: Remove from heat and sprinkle 1 tsp toasted sesame seeds on top before serving.

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