Vegetable Stir-Fry with Garlic-Ginger Sauce over Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A colorful medley of crisp vegetables stir-fried with a savory garlic and ginger sauce, served over fragrant jasmine rice for a quick, wholesome meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes blends jasmine rice, water, sesame oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 1/2 cups jasmine rice
• 3 cups water
• 2 tbsp sesame oil
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 cup snap peas
• 1 large carrot, julienned
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/4 tsp red chili flakes
• 2 stalks green onions, sliced

Instructions

1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until clear. In a medium saucepan, combine rinsed rice and 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 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.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1/4 tsp red chili flakes. Pour this sauce over the vegetables and toss to coat evenly, cooking for another 1-2 minutes until the sauce thickens slightly.
5. Step 5: Fluff the cooked jasmine rice with a fork and divide among plates. Spoon the vegetable stir-fry on top and garnish with 2 sliced green onions before serving.