Soy-Free Colorful Vegetable Stir Fry
Brighten your plate and your palate with this Soy-Free Colorful Vegetable Stir Fry—a vibrant, nutrient-packed dish that’s as delicious as it is versatile. Perfectly suited for those seeking a soy-free option, this recipe swaps traditional soy sauce for savory coconut aminos, complemented by a hint of maple syrup and tangy rice vinegar for a well-balanced flavor profile. Fresh, crisp veggies like red bell pepper, carrots, broccoli florets, snap peas, and red onion are stir-fried to tender perfection, creating a medley of colors and textures. Enhanced with aromatic garlic and ginger, the dish is finished with a drizzle of sesame oil and a sprinkle of sesame seeds, adding richness and crunch. Ready in just 30 minutes, this easy stir fry is ideal for busy weeknight dinners or meal prepping, whether served as a standalone entrée or paired with fluffy rice or noodles.
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Recipe Information
Ingredients
- 1 medium Red bell pepper
- 2 medium Carrot
- 1.5 cups Broccoli florets
- 1 cup Snap peas
- 1 small Red onion
- 2 cloves Garlic
- 1 tablespoon Ginger
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1 tablespoon Sesame seeds
Instructions
Wash and slice the red bell pepper into thin strips. Peel and diagonally slice the carrots. Break the broccoli into small florets. Trim the ends of the snap peas. Slice the red onion. Mince the garlic and ginger.
In a small bowl, combine coconut aminos, rice vinegar, maple syrup, cornstarch, and water. Stir until the cornstarch is fully dissolved. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the pan, stirring constantly for about 30 seconds until fragrant.
Add the red onion, red bell pepper, and carrots to the pan. Stir fry for 3 to 4 minutes until they start to soften.
Add the broccoli florets and snap peas to the pan. Stir fry for an additional 4 to 5 minutes until all vegetables are tender-crisp.
Add the prepared sauce to the vegetables in the pan. Stir well to coat them evenly. Cook for 1 to 2 minutes until the sauce thickens.
Remove the pan from heat and drizzle sesame oil over the vegetables. Sprinkle with sesame seeds.
Serve hot as a main dish or as an accompaniment to rice or noodles.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 937 mg | 41% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 42.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 778 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.
