Vegetable Stir-Fry with Ginger and Garlic Soy Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A colorful medley of crisp vegetables tossed in a savory ginger-garlic soy sauce for a quick, wholesome meal. This Asian-inspired healthy bowl recipe (vegan, gluten free), ready in about 20 minutes, pairs broccoli florets, sliced carrots, red bell pepper strips 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 rice, quinoa, or a quick salad. 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 cup broccoli florets
• 1 cup sliced carrots
• 1 cup red bell pepper strips
• 1 cup snap peas
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp (optional) toasted sesame seeds

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 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Step 2: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 cup broccoli florets, 1 cup sliced carrots, 1 cup red bell pepper strips, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant in color.
4. Step 4: Pour in 3 tbsp soy sauce and 2 tbsp sesame oil, tossing to coat the vegetables evenly. Cook for an additional 2 minutes until the sauce thickens slightly and glazes the vegetables.
5. Step 5: Remove from heat and sprinkle with 1 tsp toasted sesame seeds if using. Serve immediately over steamed rice or noodles.