Vegetable Stir-Fry with Spicy Garlic Ginger Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant medley of crisp vegetables tossed in a bold, spicy garlic ginger sauce, perfect over steamed rice or noodles. This Asian-inspired stir-fry recipe (vegetarian), ready in about 25 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 180 calories and feeds 3, 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 cup broccoli florets
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, julienned carrot
• 1 cup snap peas
• 2 tbsp vegetable oil
• 4 cloves, minced garlic cloves
• 1 tbsp minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1 tsp dissolved in 2 tbsp water cornstarch

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
2. Step 2: Add 1 cup broccoli florets, 1 sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender and brightly colored.
3. Step 3: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/2 tsp red pepper flakes. Pour the sauce over the vegetables and stir well.
4. Step 4: Add 1 tsp cornstarch dissolved in 2 tbsp water to the pan, stirring constantly until the sauce thickens and coats the vegetables, about 1-2 minutes. Serve immediately.