Vegetable Stir Fry with Garlic and Ginger

By AislePrompt Editorial · ·

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 mix of fresh vegetables quickly stir-fried with garlic and ginger for a bright, globally-inspired vegetarian dish. This Asian-inspired vegetarian recipe, ready in about 18 minutes, pairs broccoli florets, 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: 10 min Cook: 8 min Serves 4 Asian cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
  2. Step 2: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot to the wok. Stir-fry for 5-6 minutes until vegetables are crisp-tender and bright in color.
  3. Step 3: Lower heat to medium and add 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp red chili flakes if using. Toss to coat vegetables evenly and cook for an additional 1 minute until sauce thickens slightly.
  4. Step 4: Remove from heat and transfer to serving dish. Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.

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