Stir-Fried Vegetables with Garlic and Chili
A vibrant stir-fry featuring a colorful mix of seasonal regional vegetables tossed with garlic and chili for a quick, flavorful side. This asian-inspired vegetarian ready in about 17 minutes pairs broccoli florets, snap peas, large, julienned 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 thin strips red bell pepper
- 1 cup snap peas
- 1 large, julienned carrot
- 4, finely chopped garlic cloves
- 1/2 tsp red chili flakes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 finely chopped garlic cloves and 1/2 tsp red chili flakes, stir-frying for 30 seconds until fragrant.
- Step 2: Add 1 cup broccoli florets, 1 medium sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant.
- Step 3: Pour in 2 tbsp soy sauce and 1 tbsp sesame oil, tossing to coat the vegetables evenly. Cook for 1 more minute until the sauce slightly thickens and glazes the vegetables.
- Step 4: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the stir-fry before serving hot.
Frequently asked questions
How long does Stir-Fried Vegetables with Garlic and Chili take to make?
Total time is about 17 minutes (10 min prep + 7 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 Vegetables with Garlic and Chili?
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 Vegetables with Garlic and Chili?
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 with Garlic and Chili 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.
What goes well with Stir-Fried Vegetables with Garlic and Chili?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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