Vegetable Stir-Fry with Garlic-Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A colorful medley of crisp vegetables stir-fried with a savory garlic-ginger soy glaze for a quick, flavorful vegetarian meal. This Asian fusion recipe (vegetarian), ready in about 25 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 180 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
• 3 stalks, sliced green onions
• 4 minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp honey
• 1/4 tsp (optional) red pepper flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
3. Step 3: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp honey, and 1/4 tsp red pepper flakes if using.
5. Step 5: Pour the sauce over the vegetables and toss continuously for 1-2 minutes until the glaze thickens slightly and coats all the vegetables.
6. Step 6: Remove from heat and garnish with 3 sliced green onions before serving over steamed rice or noodles.