Vegetable Stir-Fry with Sesame Soy Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant medley of crisp vegetables sautéed in a savory sesame soy glaze, perfect for a quick and healthy family meal. This Asian-inspired stir-fry recipe (vegetarian, gluten free), 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 140 calories and feeds 3, 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.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 1 cup broccoli florets, 1 medium sliced red bell pepper, 1 medium julienned carrot, and 1 cup snap peas to the skillet. Stir-fry for 5-6 minutes until vegetables are crisp-tender and bright in color.
  3. Step 3: Pour in 3 tbsp low sodium soy sauce and 1 tbsp honey, tossing to coat all vegetables evenly. Cook for an additional 2 minutes until the sauce thickens slightly and glazes the vegetables.
  4. Step 4: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over the stir-fry before serving warm.

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