Vegetable Stir-Fry with Ginger-Sesame Sauce and Cashews

By AislePrompt Editorial · ·

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 vibrant vegetable stir-fry tossed in a fragrant ginger-sesame sauce and topped with crunchy toasted cashews for texture. This Asian-inspired vegetarian recipe, ready in about 20 minutes, pairs sesame oil, fresh ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tbsp grated fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  2. Step 2: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, and 1 cup trimmed snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender and bright in color.
  3. Step 3: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey.
  4. Step 4: Pour the sauce over the vegetables and toss for 1-2 minutes until evenly coated and the sauce thickens slightly.
  5. Step 5: Remove from heat and sprinkle 1/3 cup toasted cashews and 2 sliced green onions over the stir-fry before serving.

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