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

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A colorful medley of crisp vegetables stir-fried with fresh ginger and garlic, coated in a savory sesame sauce and served over fragrant jasmine rice. This Asian-inspired vegetarian recipe (gluten free option), ready in about 35 minutes, pairs jasmine rice (uncooked), water, canola oil 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 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 jasmine rice (uncooked)
• 1.5 cups water
• 2 tbsp canola oil
• 1 tbsp fresh ginger (grated)
• 2 cloves garlic (minced)
• 1 medium red bell pepper (sliced into thin strips)
• 2 cups broccoli florets
• 1 large carrot (julienned)
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds
• 2 tbsp green onions (sliced)

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Instructions

1. Step 1: In a medium saucepan, combine 1 cup jasmine rice and 1.5 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is fluffy. Remove from heat and let stand covered for 5 minutes.
2. Step 2: Heat 2 tbsp canola oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red bell pepper, 2 cups broccoli florets, 1 julienned large carrot, and 1 cup snap peas to the wok. Stir-fry for 5-6 minutes until vegetables are tender-crisp and bright in color.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil. Toss vegetables to coat evenly and cook for another 1 minute until sauce slightly thickens.
5. Step 5: Serve the stir-fried vegetables over a bed of jasmine rice. Garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions before serving.