Paleo Stir Fry Veggies
Get ready to savor the vibrant flavors of this Paleo Stir Fry Veggies recipe, a quick and healthy dish that's packed with nutrient-rich vegetables and seasoned with a perfectly balanced, savory sauce. This easy-to-make stir fry features a colorful medley of red and yellow bell peppers, broccoli, carrots, zucchini, and mushrooms, all sautéed in flavorful coconut oil with aromatic garlic and fresh ginger. It's brought to life with a tangy blend of coconut aminos, apple cider vinegar, and toasted sesame oil, making it a perfect Paleo-friendly option for weeknight meals. Ready in just 25 minutes, this light yet satisfying stir fry can be enjoyed as a main dish or paired with your favorite protein. Garnish with sesame seeds and green onions for a delightful finishing touch, and enjoy every crunchy, delicious bite!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 large garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 cups broccoli florets
- 2 large carrots, julienned or sliced into thin rounds
- 1 medium zucchini, sliced into half-moons
- 1 cup mushrooms, sliced
- 3 tablespoons coconut aminos
- 1 teaspoon apple cider vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 green onions, chopped (optional, for garnish)
Instructions
Heat a large skillet or wok over medium-high heat. Add coconut oil and allow it to melt.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Add the sliced red and yellow bell peppers, broccoli florets, carrots, zucchini, and mushrooms to the skillet. Stir frequently to evenly cook the vegetables.
Cook the vegetables for approximately 5-7 minutes, or until they are tender-crisp. Be careful not to overcook them; they should retain some crunch.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, and toasted sesame oil. Pour this mixture over the vegetables in the skillet.
Toss the vegetables well to evenly coat them in the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the skillet from heat and transfer the stir fry to a serving dish.
Optional: Sprinkle sesame seeds and chopped green onions on top for garnish before serving.
Serve immediately as a stand-alone dish or as a side to your favorite Paleo protein.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 37.8 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2175 mg | 46% | |
*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.
