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 vegetarian recipe (gluten-free), ready in about 16 minutes, pairs broccoli florets, carrots, and 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 "Build a week of meals around this recipe" 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 carrots, julienned
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 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.