Gluten-Free Mixed Vegetable Stir-Fry
Elevate your weeknight meals with this vibrant Gluten-Free Mixed Vegetable Stir-Fry, a wholesome dish packed with colorful, nutrient-rich veggies and an irresistible homemade sauce. Perfect for gluten-free dining, this recipe features crisp broccoli, succulent bell peppers, sweet carrots, and snappy snow peas, all stir-fried to tender perfection in olive oil with aromatic garlic and ginger. A luscious, gluten-free soy sauce mixture thickened with cornstarch ties the dish together, while a touch of sesame oil and toasted sesame seeds adds depth of flavor and a nutty finish. Ready in just 25 minutes, this quick, healthy stir-fry is ideal for busy schedules, offering a delicious, allergy-friendly meal that’s sure to please. Serve it as a standalone dish or pair it with your favorite rice or gluten-free noodles for a complete feast.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 cups Broccoli florets
- 1 Red bell pepper, sliced
- 1 Carrot, julienned
- 1 cup Snow peas
- 1 Red onion, thinly sliced
- 2 Garlic clove, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Gluten-free soy sauce
- 1 teaspoon Cornstarch
- 1 tablespoon Cold water
- 1 teaspoon Sesame oil
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all the vegetables by washing them thoroughly. Cut the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, slice the red onion thinly, and rinse the snow peas.
Heat 2 tablespoons of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
Add the red onion and stir for about 1 minute until it starts to soften.
Add the broccoli florets, red bell pepper, julienned carrot, and snow peas to the skillet. Stir-fry the vegetables for about 5 to 7 minutes, or until they are tender-crisp.
In a small bowl, mix together the gluten-free soy sauce, cornstarch, and cold water until smooth. Pour this mixture over the vegetables in the skillet.
Toss the vegetables to evenly coat with the sauce. Continue to cook for another 2 minutes until the sauce thickens.
Remove the skillet from heat and drizzle the stir-fry with 1 teaspoon of sesame oil. Toss once more to combine.
Season with salt and black pepper to taste. Transfer the stir-fry to a serving platter or individual plates.
Garnish with toasted sesame seeds before serving.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 13.8 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 870 mg | 19% | |
*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.
