Williams' Vegetable Stir Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant mix of seasonal vegetables stir-fried in a tangy soy-ginger sauce, served over rice for a healthy weeknight meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs vegetable oil, medium onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 onion
• 2 cloves garlic
• 1 bell pepper
• 1 cup broccoli
• 1 carrot
• 1 cup snap peas
• 1/2 cup water chestnuts
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 cup fresh cilantro
• 4 cups 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 diced onion and stir-fry for 2 minutes until starting to soften. Add minced garlic and stir-fry for 30 seconds until fragrant.
3. Step 3: Add sliced bell pepper, broccoli florets, julienned carrot, and snap peas. Stir-fry for 5 minutes until vegetables are crisp-tender but still vibrant.
4. Step 4: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp sugar in a small bowl. Pour sauce over vegetables and toss to coat.
5. Step 5: Add sliced water chestnuts and stir-fry for 2 more minutes until heated through. Stir in 1/4 cup chopped cilantro.
6. Step 6: Serve immediately over 4 cups cooked brown rice.