Vegetable Stir-Fry with Tamarind and Chili Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 quickly stir-fried and tossed in a tangy tamarind chili sauce for a bright, bold flavor. This Asian-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 20 minutes, pairs vegetable oil, garlic cloves, red bell pepper 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 rice, quinoa, or a quick salad. 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

2 tbsp vegetable oil
3, thinly sliced garlic cloves
1, thinly sliced red bell pepper
2 cups broccoli florets
1 large, julienned carrot
1 cup snow peas
1 tbsp tamarind paste
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp red chili flakes
2, chopped green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering.
Step 2: Add 3 thinly sliced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
Step 3: Toss in 1 thinly sliced red bell pepper, 2 cups broccoli florets, 1 large julienned carrot, and 1 cup snow peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp and vibrant.
Step 4: In a small bowl, whisk together 1 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 tsp red chili flakes until smooth.
Step 5: Pour the sauce over the vegetables in the wok and toss rapidly for 1-2 minutes until the sauce thickens slightly and coats all the vegetables.
Step 6: Remove from heat and garnish with 2 chopped green onions before serving hot over steamed rice or noodles.