Stir-Fried Vegetables in Spicy Garlic Sauce

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

A quick and flavorful stir-fry featuring crisp vegetables tossed in a bold hot garlic sauce, perfect for a vibrant weeknight meal. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes blends vegetable oil, garlic cloves, minced, ginger, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp minced ginger; sauté for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 cup broccoli florets, 1 cup sliced bell peppers, 1 cup sliced carrots, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and bright in color.
  3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp chili paste, 1 tbsp rice vinegar, and 1 tsp brown sugar until sugar dissolves. Pour this sauce over the vegetables and toss to coat.
  4. Step 4: Mix 1 tsp cornstarch with 2 tbsp water in a separate bowl to make a slurry. Pour the slurry into the wok and cook for 1-2 minutes, stirring constantly, until the sauce thickens and evenly coats the vegetables.
  5. Step 5: Remove from heat and drizzle 1 tsp sesame oil over the stir-fry. Garnish with 2 tbsp sliced scallions before serving immediately.

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Frequently asked questions

How long does Stir-Fried Vegetables in Spicy Garlic Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Vegetables in Spicy Garlic Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Vegetables in Spicy Garlic Sauce?

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 Vegetables in Spicy Garlic Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegetables in Spicy Garlic Sauce 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.

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