Vegetable Stir-Fry with Fresh Ginger and Garlic

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Vibrant bell peppers and carrots stir-fried with aromatic ginger and garlic in a light soy-vinegar sauce. This Asian vegetarian recipe, ready in about 25 minutes, pairs vegetable oil, red bell pepper, and carrot for a weeknight-friendly dinner. Each serving lands at about 200 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 "Build a week of meals around this recipe" 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 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli, florets
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup water

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
2. Step 2: Add 1 sliced red bell pepper, 1 julienned carrot, and 1 cup broccoli florets. Stir-fry for 3 minutes until vegetables are crisp-tender.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger, stirring for 1 minute until fragrant.
4. Step 4: Whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1/4 cup water in a small bowl. Pour over vegetables and cook for 2 more minutes until sauce thickens and coats vegetables.
5. Step 5: Remove from heat immediately to prevent overcooking, serving hot with steamed rice.