Gluten-Free Quick and Easy Stir Fry Vegetables
Elevate your weeknight dinners with this vibrant Gluten-Free Quick and Easy Stir Fry Vegetables recipe, a healthy and flavorful option ready in just 25 minutes! Packed with nutrient-rich ingredients like tender broccoli, sweet red bell pepper, crunchy sugar snap peas, and earthy mushrooms, this dish delivers a satisfying combination of textures and fresh flavors. Enhanced by aromatic garlic and ginger, and tossed in a savory gluten-free soy sauce mixture, the stir fry is both customizable and perfectly suited for gluten-free diets. Ideal as a standalone veggie-packed lunch or paired with rice or noodles for a complete meal, this quick recipe is bursting with color, taste, and wholesomeness. Perfect for busy nights or meal prepping made simple!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium, sliced Red bell pepper
- 1 large, julienned Carrot
- 1 cup, trimmed Sugar snap peas
- 1 cup, sliced Mushrooms
- 2 stalks, chopped Green onions
- 2 cloves, minced Fresh garlic
- 1 teaspoon, grated Fresh ginger
- 2 tablespoons Olive oil
- 3 tablespoons Low-sodium gluten-free soy sauce
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon, optional for garnish Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all the vegetables: cut broccoli into florets, slice the red bell pepper and mushrooms, julienne the carrot, and trim the sugar snap peas.
Chop the green onions, mince the garlic cloves, and grate the fresh ginger.
In a small bowl, combine the gluten-free soy sauce, toasted sesame oil, cornstarch, and water. Mix well to create a smooth sauce.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for about 3-4 minutes until they begin to soften.
Add the mushrooms, sugar snap peas, and green onions to the skillet. Continue to stir-fry for another 3-4 minutes until all the vegetables are tender-crisp.
Pour the prepared sauce over the vegetables. Stir constantly to coat all the vegetables evenly.
Season with salt and black pepper to taste. Stir for an additional 1-2 minutes until the sauce has thickened and everything is well combined.
Remove from heat and transfer to a serving dish.
Sprinkle with sesame seeds if desired, and serve immediately while hot.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 20.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1442 mg | 31% | |
*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.
