Vegetable Stir-Fry with Ginger-Garlic Soy Glaze
A colorful medley of crisp vegetables glazed in a savory ginger-garlic soy sauce, perfect for a quick and nutritious meal. This asian-inspired vegan (vegan, gluten free) ready in about 22 minutes pairs broccoli florets, large, julienned carrot, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 strips red bell pepper
- 1 large, julienned carrot
- 1 cup snap peas
- 3 stalks, chopped green onions
- 3, finely minced garlic cloves
- 1 tbsp, grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp, toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Step 2: Add 3 finely minced garlic cloves and 1 tbsp grated fresh ginger; stir-fry for 30 seconds until fragrant but not browned.
- Step 3: Toss in 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 tender-crisp.
- Step 4: Mix 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp honey in a small bowl; pour over the vegetables and toss to coat evenly.
- Step 5: Cook for an additional 2 minutes until the glaze thickens slightly and clings to the vegetables.
- Step 6: Remove from heat and sprinkle with 3 chopped green onions and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Ginger-Garlic Soy Glaze take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable Stir-Fry with Ginger-Garlic Soy Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Ginger-Garlic Soy Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable Stir-Fry with Ginger-Garlic Soy Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable Stir-Fry with Ginger-Garlic Soy Glaze vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
