Stir-Fried Mixed Vegetables with Garlic and Soy Glaze
A vibrant medley of fresh vegetables quickly stir-fried and coated in a savory garlic soy sauce. This asian-inspired vegetarian ready in about 18 minutes pairs broccoli florets, red bell pepper, carrot 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 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.
Ingredients
- 1 cup broccoli florets
- 1 medium, sliced into strips red bell pepper
- 1 medium, cut into thin matchsticks carrot
- 1 cup snap peas
- 3 cloves, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tsp, grated fresh ginger
- 1 tsp for garnish toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
- Step 2: Add 3 minced garlic cloves and 1 tsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
- Step 3: Add 1 cup broccoli florets, 1 sliced red bell pepper, 1 thinly sliced carrot, and 1 cup snap peas to the wok. Stir-fry for 4-5 minutes until the vegetables are bright and tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp sesame oil.
- Step 5: Pour the sauce over the vegetables and toss well to coat, cooking for another 1-2 minutes until the sauce thickens slightly and clings to the vegetables.
- Step 6: Remove from heat and sprinkle 1 tsp toasted sesame seeds over the top before serving immediately.
Frequently asked questions
How long does Stir-Fried Mixed Vegetables with Garlic and Soy Glaze take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Mixed Vegetables with Garlic and Soy Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Stir-Fried Mixed Vegetables with Garlic and Soy Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Mixed Vegetables with Garlic and Soy Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Mixed Vegetables with Garlic and Soy Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is the best stir-fry I've made. The flavors are amazing without needing extra spice.
- ★★★★★
The garlic and soy glaze was perfect, and the veggies stayed crisp. My kids even asked for seconds!
- ★★★★★
So easy and delicious! I'll make this again and again with whatever veggies I have on hand.
