Gluten-Free Veggie Stir Fry
Bright, colorful, and packed with flavor, this Gluten-Free Veggie Stir Fry is the ultimate quick and healthy weeknight meal! Perfect for those seeking gluten-free meals, this recipe highlights a medley of vibrant vegetables—broccoli, carrots, snap peas, red bell pepper, and zucchini—all stir-fried to crisp-tender perfection. Coated in a savory gluten-free tamari sauce infused with garlic and ginger, this dish is bursting with bold, aromatic flavors. Ready in just 30 minutes and easily customizable, it's ideal served over brown rice, quinoa, or gluten-free noodles for a delicious, nutrient-rich dinner. Top with sesame seeds and green onions for extra flair!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Red bell pepper
- 1 cup Snap peas
- 1 medium Zucchini
- 3 tablespoons Gluten-free soy sauce (tamari)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (or avocado oil)
- 3 cloves Garlic cloves
- 1 inch Fresh ginger
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions (optional, sliced for garnish)
Instructions
Wash and prepare all vegetables: Cut broccoli into small florets, julienne the carrot, slice red bell pepper into thin strips, trim the snap peas, and slice zucchini into half-moons.
Mince the garlic and grate the fresh ginger.
In a small bowl, prepare the sauce by whisking together the gluten-free soy sauce (tamari), sesame oil, and cornstarch with water. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add the vegetable oil.
Once the oil is hot, add minced garlic and grated ginger. Stir quickly for 30 seconds to release their aromas, being careful not to burn.
Add the broccoli florets and carrot to the skillet. Stir-fry for 2-3 minutes, or until they begin to soften.
Add the red bell pepper, snap peas, and zucchini. Continue stir-frying for an additional 3-4 minutes, or until all the vegetables are cooked but still slightly crisp.
Pour the prepared sauce into the skillet, tossing to coat the vegetables evenly. Cook for 1-2 minutes, or until the sauce thickens slightly and everything is well combined.
Remove the skillet from heat. If desired, garnish with sesame seeds and sliced green onions.
Serve immediately on its own or over cooked brown rice, quinoa, or gluten-free noodles.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 29.1 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1153 mg | 25% | |
*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.
