Stir-Fry Carrots & Sweet Peppers

February 25, 2026

Tiago Valverde

2 min read

Ingredients

2 sweet bell peppers (any color), sliced into strips
2 medium carrots, thinly sliced or julienned
2 cloves garlic, minced
1 tsp fresh ginger, minced (optional but recommended)
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp neutral oil (canola, vegetable, or avocado oil)
Salt and pepper, to taste
Optional: chili flakes or chili oil

Tools Needed

Wok or large frying pan
Spatula or wooden spoon
Knife
Cutting board

Instructions

Prep all ingredients before you start cooking — stir-frying moves fast. Using a knife and cutting board, slice the carrots into thin rounds or matchsticks, cut the bell peppers into strips, and mince the garlic and ginger.

Place the wok over high heat and wait until it is very hot, almost smoking. Add the neutral oil and swirl to coat.

Add the carrots and stir-fry for 45–60 seconds. They need a head start because they are denser than the peppers.

Add the sliced bell peppers and stir constantly for 1–2 minutes using the spatula. You want the colors to stay bright and the peppers to be slightly tender but still crisp.

Lower the heat slightly. Add the garlic and ginger and stir for 20–30 seconds only — be careful not to let them burn.

Add the soy sauce, a small pinch of salt, and pepper or chili flakes if using. Toss everything together quickly to coat.

Turn off the heat and drizzle with sesame oil. Mix once and serve immediately.

Notes

Do not overcrowd the pan — vegetables will steam instead of fry and lose their texture.
High heat is key to getting wok flavor at home.
Total cooking time is about 4 minutes once the pan is hot.
Serve over steamed rice, fried rice, or noodles. You can also add chicken, beef, shrimp, or tofu earlier in the pan for a more complete meal.