Vegetable Stir-Fry with Ginger Soy-Garlic Sauce

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A colorful medley of crisp vegetables tossed in a fragrant ginger, soy, and garlic sauce for a quick and healthy stir-fry. This Asian-inspired stir-fry recipe (vegetarian), ready in about 20 minutes, pairs broccoli florets, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 2 cups broccoli florets
• 1 medium, sliced into strips red bell pepper
• 1 large, peeled and thinly sliced carrot
• 1 cup snap peas
• 1 tbsp minced fresh ginger
• 3 minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp dissolved in 2 tbsp water cornstarch
• 1/4 cup water
• 2 sliced for garnish green onions
• 1 tbsp for garnish sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tbsp minced 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 thinly sliced carrot, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 cup water. Then add 1 tsp cornstarch dissolved in 2 tbsp water, cooking and stirring for 1-2 minutes until the sauce thickens and coats the vegetables.
4. Step 4: Remove from heat, garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving.