Supreme Layered Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful stir fry featuring three distinct layers of vegetables, each cooked to perfection with complementary textures and vibrant flavors. This Asian-inspired summer cookout recipe (vegetarian), ready in about 24 minutes, pairs carrot, red bell pepper, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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.

Prep: 15 min Cook: 9 min Serves 4 Asian cuisine 140 cal/serving

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Ingredients

1 large, julienned carrot
1 medium, sliced thin red bell pepper
1 cup, trimmed snap peas
1 cup broccoli florets
1 cup, sliced shiitake mushrooms
3, chopped green onions
3, minced garlic cloves
1 tbsp, minced ginger
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp, for garnish toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering.
Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant but not browned.
Step 3: Add 1 large julienned carrot and 1 medium thinly sliced red bell pepper, stir-fry for 2 minutes until slightly tender.
Step 4: Add 1 cup snap peas and 1 cup broccoli florets, continuing to stir-fry for 2 minutes until vegetables are bright and crisp-tender.
Step 5: Stir in 1 cup sliced shiitake mushrooms and 3 chopped green onions, cooking for another 2 minutes until mushrooms soften.
Step 6: Pour in 3 tbsp soy sauce and 2 tbsp sesame oil, tossing everything to coat evenly and heat through for 1 minute.
Step 7: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the top before serving immediately.