Nut-Free Stir-Fry Vegetables
Savor the vibrant flavors of this Nut-Free Stir-Fry Vegetables recipe, a quick and easy dish perfect for busy weeknights or light, wholesome dinners. Packed with colorful veggies like broccoli, carrots, bell peppers, and snow peas, this stir-fry offers a medley of crunchy textures and fresh taste—all without nuts to suit dietary needs. The aromatic combination of garlic and ginger infuses the dish with bold, zesty depth, while a simple soy sauce-based glaze ties everything together beautifully. Ready in just 25 minutes, this gluten-free option (when using the right soy sauce) is a healthy, customizable delight that pairs perfectly with steamed rice or noodles. Whether you’re meal prepping or looking for a go-to side dish, this nut-free stir-fry is a versatile crowd-pleaser that's sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil (e.g., canola, sunflower, or avocado oil)
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 Red bell pepper, sliced into thin strips
- 1 cup Snow peas
- 3 tablespoons Soy sauce (ensure gluten-free if needed)
- 1 teaspoon Sesame oil (optional)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 Green onions, sliced
Instructions
Prepare all the vegetables by chopping them into bite-sized pieces. Mince the garlic and ginger. Slice the green onions and set aside for garnish.
In a small bowl, mix the soy sauce, cornstarch, and water until smooth. If using sesame oil, mix it in as well. Set the sauce aside.
Heat a large wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets and carrots. Stir-fry for 2 minutes to start softening them.
Add the red bell pepper and snow peas to the wok. Stir-fry for another 3-4 minutes, or until all the vegetables are tender but still crisp.
Give the soy sauce mixture a quick stir and pour it over the vegetables. Cook for another 1-2 minutes, stirring constantly, until the sauce thickens and coats the vegetables evenly.
Remove the wok from the heat. Garnish the stir-fry with sliced green onions.
Serve immediately as a side dish or over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 19.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1444 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.
