Soy-Free Classic Vegetable Stir Fry
Elevate your weeknight dinners with this vibrant Soy-Free Classic Vegetable Stir Fry, a fresh take on an Asian-inspired favorite that's perfect for those seeking a soy-free alternative. Packed with colorful veggies like broccoli, snap peas, zucchini, and baby corn, this dish celebrates crisp, tender textures and wholesome flavors. The zesty homemade sauce blends rice vinegar, lime juice, honey, and vegetable broth for a tangy, slightly sweet finish, without relying on soy-based ingredients. Quick and easy to prepare, this stir fry comes together in just 25 minutes, making it ideal for busy schedules. Garnished with sesame seeds and green onions, it’s a nutritious and delicious option that pairs beautifully with steamed rice or quinoa for a satisfying meal. Perfect for health-conscious cooks, vegetarians, or anyone looking for a flavorful yet allergen-friendly dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium, sliced Red bell pepper
- 1 medium, julienned Carrot
- 1 cup Snap peas
- 1 medium, sliced Zucchini
- 1 cup Baby corn
- 1 can, drained Water chestnuts
- 3 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 2 tablespoons Olive oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Lime juice
- 1 tablespoon Honey
- 2 teaspoons Cornstarch
- 1 cup Vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Sesame seeds
- 2 stalks, sliced Green onions
Instructions
In a small bowl, whisk together the rice vinegar, lime juice, honey, and cornstarch. Add the vegetable broth, salt, and ground black pepper; stir until combined, and set aside.
Heat a large skillet or wok over medium-high heat, and add olive oil.
Add minced garlic and ginger to the skillet; sauté for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, and carrots to the skillet; stir-fry for about 3 minutes until they begin to soften.
Toss in the snap peas, zucchini slices, baby corn, and water chestnuts; continue to stir-fry for another 3-4 minutes until all vegetables are tender-crisp.
Re-whisk the sauce mixture, pour it over the stir-fried vegetables, and cook for 1-2 minutes or until the sauce has thickened and coats the vegetables.
Remove the skillet from heat, sprinkle with sesame seeds and sliced green onions.
Serve the soy-free vegetable stir fry immediately, either on its own or over steamed rice or quinoa for a fuller meal.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 57.2 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2284 mg | 49% | |
*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.
