Stir-Fry with Colorful Vegetables

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

This Asian-inspired stir-fry recipe (vegetarian), ready in about 20 minutes, pairs vegetable oil, fresh ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

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

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the wok, stir-frying for 30 seconds until fragrant.
3. Step 3: Toss in 1 sliced medium red bell pepper, 2 cups broccoli florets, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp with bright colors.
4. Step 4: Stir together 3 tbsp soy sauce and 1 tbsp honey in a small bowl, then pour over the vegetables. Continue stir-frying for 1-2 minutes until the sauce thickens and coats the vegetables.
5. Step 5: Remove from heat, sprinkle with 1 tsp toasted sesame seeds and 2 thinly sliced green onions before serving immediately.