Gluten-Free Stir-Fry Vegetables
Bright, colorful, and packed with nutrients, this Gluten-Free Stir-Fry Vegetables recipe is a quick and easy weeknight dinner that caters to a variety of dietary needs. Featuring a vibrant medley of broccoli, carrots, bell peppers, snow peas, zucchini, and mushrooms, each bite bursts with freshness and natural flavors. Infused with aromatic garlic, ginger, and a savory gluten-free tamari-based sauce, the dish is stir-fried to perfection in just 10 minutes, ensuring crisp-tender vegetables every time. Ideal for gluten-free diets, this versatile recipe can be served solo or paired with steamed rice or gluten-free noodles for a complete meal. Perfect for busy schedules, it’s a wholesome option that’s ready in under 30 minutes, making it both nutritious and delicious.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots (thinly sliced)
- 1 medium Red bell pepper (sliced into strips)
- 1 cup Snow peas
- 1 medium Zucchini (sliced into half-moons)
- 1 cup Mushrooms (sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Gluten-free tamari or coconut aminos
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions (thinly sliced, optional for garnish)
Instructions
Prepare all vegetables: cut broccoli into small florets, thinly slice carrots, slice red bell pepper into strips, trim snow peas, slice zucchini into half-moons, and slice mushrooms.
In a small bowl, mix the gluten-free tamari (or coconut aminos), sesame oil, cornstarch, and water until smooth. Set aside.
Heat a large skillet or wok over medium-high heat and add olive oil.
Once the oil is hot, add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the broccoli and carrots to the pan. Stir-fry for 2–3 minutes.
Add the bell pepper, snow peas, zucchini, and mushrooms to the skillet. Continue to stir-fry for another 4–5 minutes until the vegetables are crisp-tender.
Pour the prepared gluten-free sauce over the vegetables. Stir well to coat all the vegetables evenly and cook for an additional 1–2 minutes until the sauce has slightly thickened.
Remove the stir-fry from heat. Taste and adjust seasoning if needed.
Transfer to a serving dish and garnish with sesame seeds and green onions if desired.
Serve immediately as a standalone dish or over steamed rice or gluten-free noodles.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 31.6 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 302 mg | 23% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2489 mg | 53% | |
*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.
