Vegetable Stir-Fry with Ginger-Sesame Sauce over Brown Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A colorful vegetable stir-fry tossed in a fragrant ginger-sesame sauce, served atop nutty brown rice for a satisfying meal. This Asian-inspired healthy bowl recipe (vegetarian, dairy free), ready in about 65 minutes, pairs brown rice, water, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1 cup brown rice
• 2.5 cups water
• 1.5 cups broccoli florets
• 1 cup snap peas
• 1 medium, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 1 small, sliced yellow onion
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2, thinly sliced green onions
• 1 tbsp vegetable oil
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup brown rice and combine with 2.5 cups water in a medium pot. Bring to a boil over high heat, then reduce heat to low and cover tightly. Simmer for 40-45 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 10 minutes.
2. Step 2: While rice cooks, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp rice vinegar, 3 minced garlic cloves, and 1 tbsp grated fresh ginger in a small bowl until well combined.
3. Step 3: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 small sliced yellow onion and sauté for 2 minutes until translucent. Add 1.5 cups broccoli florets, 1 cup snap peas, 1 julienned carrot, and 1 sliced red bell pepper. Stir-fry vegetables for 5-6 minutes until crisp-tender and bright in color.
4. Step 4: Pour the ginger-sesame sauce over the vegetables and stir-fry for another 2 minutes until the sauce thickens slightly and coats the vegetables.
5. Step 5: Fluff the cooked brown rice and divide among bowls. Spoon the vegetable stir-fry on top. Garnish each serving with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions. Finish with a sprinkle of 1/4 tsp black pepper.