Stir-Fried No-Noodle Vegetable Medley with Garlic and Soy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick stir-fry of crisp vegetables tossed in a savory garlic-soy sauce, perfect for a light and colorful meal without any noodles. This asian-inspired vegetarian (vegan, gluten free option) ready in about 20 minutes pairs broccoli florets, red bell pepper, baby corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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: 10 min Serves 3 Asian cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
  2. Step 2: Add 4 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 1/2 cups broccoli florets, 1 medium sliced red bell pepper, 1 cup halved baby corn, and 1 large julienned carrot. Stir-fry for 3 minutes until the vegetables are vibrant and slightly tender.
  4. Step 4: Pour in 3 tbsp soy sauce, 1/4 cup water, and 1 tbsp sesame oil, stirring constantly to coat the vegetables and create a light sauce.
  5. Step 5: Continue cooking for 2 more minutes until the sauce thickens slightly and the vegetables are crisp-tender.
  6. Step 6: Turn off heat and sprinkle 2 sliced green onions over the top. Toss gently and serve immediately.

Frequently asked questions

How long does Stir-Fried No-Noodle Vegetable Medley with Garlic and Soy take to make?

Total time is about 20 minutes (10 min prep + 10 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 No-Noodle Vegetable Medley with Garlic and Soy?

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 No-Noodle Vegetable Medley with Garlic and Soy?

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 No-Noodle Vegetable Medley with Garlic and Soy 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 No-Noodle Vegetable Medley with Garlic and Soy vegan?

Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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