Nut-Free Quick and Easy Vegetable Stir-Fry
Elevate your weeknight dinners with this Nut-Free Quick and Easy Vegetable Stir-Fry, a vibrant medley of fresh, crisp veggies tossed in a flavorful homemade soy-based sauce. Featuring nutrient-packed broccoli, bell peppers, carrots, and sugar snap peas, this nut-free stir-fry is perfectly seasoned with garlic, ginger, and a hint of honey, making it a great option for families or anyone with nut allergies. Ready in just 25 minutes from prep to plate, this recipe is both simple and satisfying, ideal for busy days when you crave a healthy dish without the hassle. Finish with sliced green onions and a sprinkle of sesame seeds for a visually stunning dish that’s perfect served over steamed rice or noodles. A quick, flavorful, and allergy-friendly dinner idea that everyone will love!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 large carrot, julienned
- 1 cup sugar snap peas
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds for garnish
Instructions
Begin by preparing all ingredients. Wash and cut the vegetables as specified. Mince the garlic and grate the ginger.
In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil. In another small bowl, mix cornstarch with cold water until smooth, then set both bowls aside.
Heat vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add the broccoli florets, red bell pepper slices, julienned carrot, and sugar snap peas to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Pour the soy sauce mixture over the vegetables, stirring to distribute the sauce evenly. Cook for an additional 2 minutes.
Add the cornstarch slurry by gradually pouring it into the pan while constantly stirring to avoid any lumps. Let the sauce thicken for about 1-2 minutes until it clings to the vegetables.
Remove the pan from heat, and toss in the sliced green onions.
Serve hot, garnished with sesame seeds. Enjoy your nut-free vegetable stir-fry!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 36.0 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 806 mg | 17% | |
*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.
