Veggie Stir-Fry with Garlic and Ginger

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

A quick and colorful vegetable stir-fry packed with fresh garlic and ginger, perfect for a healthy family meal during busy days. This Italian recipe (vegan option), ready in about 22 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 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.

Ingredients

• 2 cups broccoli florets
• 1 medium, sliced into strips red bell pepper
• 1 large, sliced diagonally carrot
• 1 cup snap peas
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 2 tbsp sesame oil
• 3 tbsp low sodium soy sauce
• 1 tbsp honey
• 2, sliced thinly scallions
• 1 tbsp toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
2. Step 2: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 large diagonally sliced carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp and bright in color.
3. Step 3: Stir in 3 tbsp low sodium soy sauce and 1 tbsp honey, cooking for another 2 minutes until the sauce thickens slightly and coats the vegetables.
4. Step 4: Remove from heat and sprinkle 2 sliced scallions and 1 tbsp toasted sesame seeds over the top before serving immediately.