Vegetable Stir-Fry with Garlic Ginger Sauce over Jasmine Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A colorful medley of crisp vegetables stir-fried in a savory garlic and ginger sauce, served over fragrant jasmine rice for a quick and nutritious meal. This asian-inspired vegetarian (vegetarian, gluten free option) ready in about 35 minutes blends uncooked jasmine rice, water, vegetable 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 uncooked jasmine rice
• 3 cups water
• 3 tbsp vegetable oil
• 5 minced garlic cloves
• 2 tbsp grated fresh ginger
• 2 cups broccoli florets
• 1 large, julienned carrot
• 1 medium, sliced into thin strips red bell pepper
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tsp sesame oil
• 2 sliced for garnish green onions
• 1 tbsp toasted for garnish sesame seeds

Instructions

1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. In a medium pot, combine rice and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes.
2. Step 2: While rice cooks, heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 5 minced garlic cloves and 2 tbsp grated fresh ginger; stir-fry for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 large julienned carrot, 1 medium sliced red bell pepper, and 1 cup snap peas to the wok. Stir-fry for 5-7 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 rice vinegar, 1 tsp brown sugar, and 1 tsp sesame oil. Pour the sauce over the vegetables and toss for 1-2 minutes until evenly coated and sauce thickens slightly.
5. Step 5: Serve the stir-fried vegetables hot over the cooked jasmine rice. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds for extra flavor and crunch.