Stir-Fried Vegetables with Sesame Oil Recipe
Sometimes vegetables need more than polite steaming—they deserve a sizzling toss in sesame oil that makes them taste dramatically irresistible.
This stir-fried vegetables with sesame oil recipe transforms basic produce into a glossy, nutty, flavor-packed dish that feels chic but effortless.
Crunchy carrots, broccoli, and snap peas get a glow-up with sesame magic—perfect for nights when you need quick wins in the kitchen.
It’s plant-powered, simple, and so tasty, even picky eaters might briefly stop complaining—miracles do happen.
Serve it over rice, noodles, or on its own when you want something wholesome without sacrificing your inner diva energy.

Stir-Fried Vegetables with Sesame Oil Recipe
Ingredients
- 2 tbsp sesame oil
- 1 onion sliced
- 3 garlic cloves minced
- 1 tsp ginger grated
- 1 carrot julienned
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 zucchini sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
- Salt to taste
- Black pepper to taste
Instructions
- Heat sesame oil in wok over medium heat.
- Add onion, garlic, and ginger, sauté 2 minutes until fragrant.
- Toss in carrot, bell pepper, broccoli, snap peas, and zucchini. Stir fry 5–6 minutes until tender-crisp.
- Add soy sauce and rice vinegar. Stir 2 minutes until vegetables absorb flavor.
- Sprinkle sesame seeds, adjust salt and pepper, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin C: 65%
- Vitamin A: 40%
- Iron: 12%
- Calcium: 8%
- Potassium: 15%
Notes and Tips
- Add chili flakes for a spicy kick.
- Pair with rice or noodles for a fuller meal.
- Toast sesame seeds before sprinkling for deeper flavor.
- Use tamari instead of soy sauce if gluten-free.
- Leftovers make a quick stir-fry wrap the next day.