Spring Veggie Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A quick sauté of snap peas, carrots, and bell peppers with garlic and ginger, tossed in a soy-ginger sauce and served over fluffy jasmine rice for a light, colorful meal. This asian-inspired salads (vegetarian, low-carb-option) ready in about 30 minutes pairs snap peas, carrots, bell peppers into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 360 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 12 oz snap peas
• 8 oz carrots
• 2 bell peppers
• 1 tbsp ginger
• 3 cloves garlic
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1.5 cups jasmine rice

Instructions

1. Step 1: Wash 12 oz snap peas and trim ends. Julienne 8 oz carrots into 1/4-inch matchsticks. Slice 2 bell peppers into 1/2-inch strips.
2. Step 2: In a wok or large skillet, heat 1 tbsp oil over high heat. Add snap peas, carrots, and bell peppers. Stir-fry for 4-5 minutes until crisp-tender, adding 1 tbsp water if needed to prevent sticking.
3. Step 3: Meanwhile, mince 1 tbsp ginger and 3 garlic cloves. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sugar until dissolved.
4. Step 4: Add the ginger and garlic to the wok, sautéing for 30 seconds until fragrant. Pour in the soy-ginger sauce and stir to coat all vegetables evenly.
5. Step 5: Cook for 2-3 minutes until the sauce thickens slightly. Serve over 1.5 cups cooked jasmine rice, garnished with sesame seeds and sliced green onions.