Vegetable Stir-Fry with Garlic Ginger Sauce

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 drafted and published.

A vibrant mix of crunchy vegetables tossed in a savory garlic-ginger sauce, perfect for a quick and healthy meal. This Asian-inspired stir-fry recipe (vegetarian), 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 150 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: 10 min Serves 4 Asian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water until smooth; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
  3. Step 3: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant.
  4. Step 4: Pour the prepared sauce over the vegetables and stir continuously for 2 minutes until the sauce thickens and coats the vegetables evenly.
  5. Step 5: Drizzle 2 tsp sesame oil over the stir-fry, toss briefly, and remove from heat. Serve immediately with steamed rice or noodles.

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