Stir-Fried Mid-Level Vegetable Medley with Garlic Soy Glaze

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 featuring a mix of medium-density vegetables tossed in a savory garlic soy glaze, perfect as a nutritious side or light main. This Middle Eastern recipe (gluten free option), ready in about 22 minutes, pairs broccoli florets, carrot, sliced, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 3, 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: 10 min Cook: 12 min Serves 3 Asian cuisine 150 cal/serving

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Ingredients

1 cup broccoli florets
1 medium (1/4 inch thick) carrot, sliced
1 cup snap peas
2 tbsp olive oil
4, minced garlic cloves
3 tbsp low sodium soy sauce
1 tbsp honey
1 tsp sesame oil
1/4 tsp black pepper
1 tbsp toasted sesame seeds
2, sliced thin green onions

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Instructions

Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 cup broccoli florets, 1 medium carrot sliced 1/4 inch thick, and 1 cup snap peas to the pan. Stir-fry for 5-6 minutes until vegetables are tender-crisp and bright in color.
Step 3: Mix 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/4 tsp black pepper in a small bowl. Pour this garlic soy glaze over the vegetables, tossing to coat evenly. Cook for another 2 minutes until the sauce thickens slightly and clings to the vegetables.
Step 4: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions. Serve warm as a side or over steamed rice for a light meal.