Stir-Fried Concho Valley Vegetables with Garlic and Sesame

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 vegetable stir-fry using fresh seasonal produce sautéed with garlic and finished with toasted sesame for a simple, healthy side. This Asian Fusion-inspired vegetarian recipe, ready in about 20 minutes, pairs broccoli florets, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 Fusion cuisine 140 cal/serving

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Ingredients

2 cups broccoli florets
2 medium, julienned carrots
1 large, sliced into thin strips red bell pepper
1 cup snap peas
3 cloves, minced garlic cloves
1 tbsp fresh, minced ginger
1 tbsp sesame oil
2 tbsp vegetable oil
3 tbsp low sodium soy sauce
1 tbsp toasted sesame seeds
2 stalks, sliced thin green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stirring for 30 seconds until fragrant but not browned.
Step 2: Add 2 cups broccoli florets, 2 julienned medium carrots, 1 large sliced red bell pepper, and 1 cup snap peas to the wok. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant in color.
Step 3: Pour in 3 tbsp low sodium soy sauce and 1 tbsp sesame oil, tossing the vegetables to coat evenly and cooking for an additional 1 minute until the sauce thickens slightly.
Step 4: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the top before serving immediately.