Dairy-Free Broccoli Stir-Fry
This vibrant Dairy-Free Broccoli Stir-Fry is a quick and wholesome recipe packed with colorful vegetables, bold flavors, and a silky sesame-soy sauce. Perfectly crisp broccoli, sweet red bell peppers, tender carrots, and snap-worthy snow peas are paired with aromatic garlic and fresh ginger for a dynamic taste experience. The sauce, a luscious blend of tamari, rice vinegar, maple syrup, and a hint of chili flakes, is thickened to perfection with a cornstarch slurry. Ready in just 25 minutes from prep to plate, this vegan and gluten-free stir-fry is an ideal weeknight dinner option. Garnished with green onions and sesame seeds, it’s perfect as a side dish or served over rice or quinoa for a satisfying main meal.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 1 medium red bell pepper, sliced
- 2 medium carrots, julienned
- 100 grams snow peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 0.5 teaspoon chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
Begin by preparing all your vegetables. Cut the broccoli into bite-sized florets, slice the red bell pepper into strips, julienne the carrots, and set aside the snow peas.
In a small bowl, mix together soy sauce or tamari, rice vinegar, maple syrup, and chili flakes.
Add the cornstarch and water to a separate small bowl to create a slurry by mixing well until no lumps remain. This will help thicken your sauce later.
Heat a large skillet or wok over medium-high heat. Add the sesame oil and allow it to heat until shimmering.
Add minced garlic and fresh ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrots, and snow peas to the pan. Stir-fry the vegetables for about 4-5 minutes, stirring frequently, until they are bright in color and tender-crisp.
Pour in the prepared sauce. Stir to coat the vegetables evenly, and cook for another 1-2 minutes.
Add the cornstarch slurry and continue to stir until the sauce thickens and coats the vegetables, about 1 minute.
Remove from heat and garnish with sliced green onions and sesame seeds.
Serve hot as a side dish or over a bed of rice or quinoa for a complete meal.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3232 mg | 141% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 34.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
