Stir-Fried Quaternary Vegetable Medley with Garlic

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant stir-fry combining four colorful vegetables tossed in a savory garlic sauce for a quick, flavorful meal. This Asian-inspired Fourth of July recipe (vegetarian, vegan), ready in about 17 minutes, pairs carrot, red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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.

Ingredients

• 1 large, julienned carrot
• 1 medium, sliced into strips red bell pepper
• 1 cup broccoli florets
• 1 cup snap peas
• 4 minced garlic cloves
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp minced fresh ginger
• 1/4 tsp red pepper flakes
• 1 tbsp toasted sesame seeds
• 2 sliced thinly green onions

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 4 minced garlic cloves and 1 tsp minced fresh ginger; stir-fry for 30 seconds until fragrant.
2. Step 2: Add 1 large julienned carrot, 1 medium red bell pepper sliced into strips, 1 cup broccoli florets, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
3. Step 3: Pour in 3 tbsp soy sauce and 2 tbsp sesame oil, tossing to coat the vegetables evenly. Add 1/4 tsp red pepper flakes for a mild heat boost.
4. Step 4: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions. Serve immediately over steamed rice or noodles.