Vegetable Stir-Fry with Sesame-Ginger Dressing

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant stir-fry with crisp-tender vegetables and a glossy, savory dressing that enhances each ingredient. This Chinese-inspired vegetarian recipe (gluten-free), ready in about 16 minutes, pairs broccoli florets, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 2, 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

• 1.5 cups broccoli florets
• 1 cup, julienned carrots
• 1, thinly sliced red bell pepper
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add broccoli and carrots, stir-frying for 3 minutes until crisp-tender. Add bell pepper and cook for 2 more minutes.
2. Step 2: Push vegetables to the side of the wok, add minced garlic and grated ginger to the center, and stir-fry for 30 seconds until fragrant.
3. Step 3: Add soy sauce, rice vinegar, and sesame oil to the vegetables. Toss constantly for 1 minute until the sauce coats all vegetables evenly and glazes them. Serve immediately.