Vintage Garden Veggie Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A colorful stir-fry of seasonal vegetables in a sweet soy-ginger glaze, evoking the freshness of a well-tended garden. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs vegetable oil, medium carrot, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 tbsp vegetable oil
• 1 medium carrot
• 1 cup broccoli florets
• 1 red bell pepper
• 1 cup snap peas
• 2 cloves garlic
• 1 tbsp ginger
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 cup sliced almonds
• 1 cup cooked brown rice

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
2. Step 2: Add 1 medium julienned carrot, 1 cup broccoli florets, 1 thinly sliced red bell pepper, and 1 cup snap peas; stir-fry for 4-5 minutes until vegetables are crisp-tender.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp grated ginger; stir-fry for 30 seconds until fragrant and aromatic.
4. Step 4: Whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl, then pour over vegetables and toss to coat.
5. Step 5: Cook for 2-3 minutes until sauce thickens and coats vegetables, then stir in 1/4 cup sliced almonds and serve over 1 cup cooked brown rice.