Vegetable Stir-Fry with Garlic Soy Glaze

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A quick and colorful stir-fry featuring crisp vegetables coated in a savory garlic soy glaze. 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 150 calories and feeds 3, 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 thin strips red bell pepper
• 1 large, julienned carrot
• 1 cup snap peas
• 2 tbsp sesame oil
• 3 cloves minced garlic
• 3 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 tsp cornstarch
• 1/4 cup water
• 1 tbsp toasted sesame seeds
• 2, thinly sliced green onions

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Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 2 cups broccoli florets, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp and bright in color.
3. Step 3: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water until smooth.
4. Step 4: Pour the sauce mixture over the vegetables in the skillet. Cook, stirring constantly, for 2-3 minutes until the sauce thickens and evenly coats the vegetables.
5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over the stir-fry before serving hot.