Vegetable Stir-Fry with Soy Glaze
Colorful medley of stir-fried veggies glazed with tangy soy sauce. This asian-inspired asian (vegetarian, gluten-free) ready in about 10 minutes pairs head broccoli, bell peppers, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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
- 1 head broccoli
- 2 bell peppers
- 1 cup carrots
- 1 cup snow peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 head broccoli, 2 sliced bell peppers, 1 cup diced carrots, and 1 cup snow peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp and lightly charred.
- Step 3: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame seeds. Pour the glaze over the vegetables and stir to coat evenly.
- Step 4: Cook for 2-3 minutes until the sauce thickens and coats the vegetables. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Soy Glaze take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable Stir-Fry with Soy Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep head broccoli from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Soy Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable Stir-Fry with Soy Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable Stir-Fry with Soy Glaze vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
This has become our go-to general dish. We make it weekly.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
