Stir-Fried Vegetables with Sesame and Soy
A crisp-tender medley of colorful vegetables tossed in a savory-sweet soy-sesame glaze, ready in under 15 minutes. This asian-inspired vegetarian ready in about 20 minutes pairs sliced mixed vegetables, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 3 cups, sliced mixed vegetables
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 1 tsp sesame seeds
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering and hot.
- Step 2: Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant and slightly golden.
- Step 3: Add 3 cups sliced mixed vegetables (broccoli, carrots, bell peppers) and stir-fry for 5-7 minutes until crisp-tender and vibrant in color.
- Step 4: Stir in 2 tbsp soy sauce and 1 tbsp sesame oil, cooking for 1-2 minutes until vegetables are glossy and evenly coated.
- Step 5: Sprinkle with 1 tsp sesame seeds and serve immediately while hot.
Frequently asked questions
How long does Stir-Fried Vegetables with Sesame 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 Vegetables with Sesame 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 sliced mixed vegetables from drying out.
Can I substitute ingredients in Stir-Fried Vegetables with Sesame 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 Vegetables with Sesame and Soy 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.
What goes well with Stir-Fried Vegetables with Sesame and Soy?
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.
What others are saying
- ★★★★★
A staple in my kitchen now. The balance of soy and sesame is perfect.
- ★★★★★
Absolutely fantastic. The vegetables stayed crisp and the sauce was just right.
- ★★★★★
So easy and delicious. I made it for my kids and they devoured it!
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