Vegetable Stir-Fry with Garlic Soy Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 developed and reviewed.

A colorful medley of crisp vegetables quickly stir-fried and tossed in a savory garlic soy sauce, perfect for a fast and healthy meal. This Asian fusion recipe (vegetarian), ready in about 20 minutes, pairs vegetable oil, garlic cloves, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 180 cal/serving

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Ingredients

2 tbsp vegetable oil
4 cloves minced garlic cloves
2 cups broccoli florets
1 medium, sliced into thin strips red bell pepper
1 cup snap peas
1 large, julienned carrot
3 tbsp soy sauce
1 tsp sesame oil
1 tsp brown sugar
1/4 tsp (optional) red pepper flakes
2 stalks sliced green onions

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Instructions

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