Vegetable Stir-Fry with Spicy Ginger 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 developed and reviewed.

Bright and crisp vegetables tossed in a savory ginger soy glaze for a quick and healthy stir-fry. This Asian-inspired stir-fry recipe (vegetarian), 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 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.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
  2. Step 2: Add 1 cup broccoli florets, 1 thinly sliced red bell pepper, 1 julienned carrot, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp and vibrant.
  3. Step 3: Stir together 3 tbsp low sodium soy sauce, 1 tbsp honey, and 1/4 tsp red pepper flakes in a small bowl. Pour the sauce over the vegetables and toss to coat evenly.
  4. Step 4: Cook for another 1-2 minutes until the sauce thickens slightly and glazes the vegetables.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

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