Vegetable Stir-Fry with Garlic, Chili, and Soy Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A colorful medley of crisp vegetables stir-fried in a fragrant garlic and chili soy sauce for a quick and healthy vegetarian dish. This Asian-inspired vegetarian recipe, ready in about 20 minutes, pairs broccoli florets, red bell pepper, carrot 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.

Ingredients

• 2 cups broccoli florets
• 1 medium, sliced into strips red bell pepper
• 1 large, julienned carrot
• 1 cup snap peas
• 4 cloves, minced garlic
• 1/2 tsp chili flakes
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 2 stalks, chopped green onions
• 1 tsp toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1/2 tsp chili flakes, stir-frying for 30 seconds until fragrant.
2. Step 2: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas to the wok. Stir-fry for 5-6 minutes until vegetables are tender-crisp and brightly colored.
3. Step 3: Pour in 3 tbsp soy sauce and 1 tsp sesame oil, tossing to coat all vegetables evenly. Cook for another 1-2 minutes until the sauce thickens slightly.
4. Step 4: Remove from heat and garnish with 2 chopped green onions and 1 tsp toasted sesame seeds before serving.