Gluten-Free Stir Fried Veggies
Bright, colorful, and packed with flavor, this Gluten-Free Stir Fried Veggies recipe is a quick and delicious way to enjoy a medley of fresh vegetables. Perfect for weeknight dinners, it features a vibrant mix of broccoli, carrots, red bell peppers, zucchini, mushrooms, and sugar snap peas, all stir-fried to perfection in a fragrant blend of garlic, ginger, and gluten-free tamari sauce. The dish is finished with sesame oil and a sprinkle of sesame seeds for added depth and texture. With just 15 minutes of prep and 10 minutes of cooking, this wholesome gluten-free stir-fry is ideal as a standalone vegan meal or as a versatile side dish paired with rice or gluten-free noodles. Whether you're catering to dietary restrictions or looking for a healthy, plant-based recipe, this dish offers a flavorful, nutrient-rich solution packed with fresh veggies that retain their delightful crunch.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced into half moons
- 1 cup Sugar snap peas
- 1 cup Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Gluten-free tamari sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Olive oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Wash and prepare all the vegetables as directed: cut broccoli into florets, julienne slice carrots, thinly slice the red bell pepper, and slice the zucchini into half-moon shapes.
In a small bowl, whisk together gluten-free tamari sauce, cornstarch, and water to create a light sauce. Set aside.
Heat a large wok or skillet over medium-high heat and add olive oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, and sugar snap peas to the pan. Stir-fry for 3-4 minutes, stirring frequently.
Add the bell pepper, zucchini, and mushrooms to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Reduce the heat to medium and pour the tamari sauce mixture into the vegetables. Stir to coat the vegetables evenly, and cook for an additional 2 minutes. The sauce will thicken slightly.
Drizzle the sesame oil over the stir-fried vegetables and toss to combine.
Season with salt and ground black pepper to taste.
Remove the stir-fried vegetables from the heat and garnish with sesame seeds before serving.
Serve immediately as a main dish or as a side with rice or gluten-free noodles.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 31.2 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 255 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2066 mg | 44% | |
*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.
