Vegetable Stir-Fry with Sweet 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.

Colorful vegetables quickly stir-fried and coated in a sweet soy glaze for a vibrant and healthy dish perfect for little appetites. This Asian-inspired kid-friendly recipe, 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 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 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp honey, 1/4 cup water, and 1 tsp cornstarch until smooth; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 cup broccoli florets, 1 sliced medium red bell pepper, 1 julienned medium carrot, and 1 cup snap peas. Stir-fry vegetables for 4-5 minutes until tender-crisp and bright in color.
  4. Step 4: Pour the soy sauce mixture over the vegetables and cook for 1-2 minutes, stirring frequently until the sauce thickens and coats the vegetables evenly.
  5. Step 5: Remove from heat and sprinkle 1 tsp sesame seeds and 2 thinly sliced green onions on top before serving warm.

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