Vegetable Stir-Fry with Sweet Soy Garlic Sauce

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 colorful medley of fresh vegetables stir-fried and coated in a sweet and garlicky soy sauce, ideal for a quick and nutritious kid-friendly dish. This Asian-inspired kid-friendly recipe (vegetarian), ready in about 20 minutes, pairs broccoli florets, sliced carrots, red bell pepper strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1/4 cup water, and 1 tsp cornstarch until smooth and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 cup sliced carrots, 1 cup red bell pepper strips, and 1 cup snap peas. Stir-fry the vegetables for 5-6 minutes until crisp-tender with bright colors.
  4. Step 4: Pour the prepared soy garlic sauce over the vegetables and stir continuously for 2-3 minutes until the sauce thickens and coats the vegetables evenly.
  5. Step 5: Remove from heat, sprinkle 1 tsp toasted sesame seeds and 2 sliced green onions on top, and serve warm.

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