Soy-Free Easy Stir-Fried Vegetables
Perfect for quick weeknight dinners, the **Soy-Free Easy Stir-Fried Vegetables** is a vibrant, nutrient-packed dish that skips soy-based sauces without sacrificing bold flavor. This colorful medley of broccoli, carrots, red bell peppers, sugar snap peas, and red onion is stir-fried to crisp-tender perfection with a zesty blend of lemon juice, apple cider vinegar, and sesame oil, complemented by ginger, garlic, and a touch of heat from red pepper flakes. Ready in just 25 minutes, this recipe is ideal for health-conscious eaters or anyone looking to enjoy a delicious, soy-free stir-fry. Serve it as a standalone side dish or pair it with rice or noodles for a satisfying main course. Whether you're accommodating dietary restrictions or simply craving fresh, flavorful veggies, this easy recipe is sure to become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 large Carrot
- 1 medium Red bell pepper
- 1 cup Sugar snap peas
- 1 small Red onion
- 3 large Garlic cloves
- 1 inch Ginger
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Cut the broccoli into bite-sized florets. Peel the carrot and slice it thinly on the diagonal. Core and slice the red bell pepper into strips. Trim the ends of the sugar snap peas. Peel and thinly slice the red onion. Mince the garlic. Peel and finely grate the ginger.
In a large wok or skillet, heat the olive oil over medium-high heat.
Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
Add the sliced red onion and cook for 1-2 minutes until slightly softened.
Increase the heat to high and add the broccoli, carrot, red bell pepper, and sugar snap peas.
Stir-fry the vegetables for about 5 minutes, or until they are crisp-tender and bright in color.
In a small bowl, whisk together the lemon juice, apple cider vinegar, sesame oil, salt, ground black pepper, and crushed red pepper flakes.
Pour the mixture over the vegetables and toss well to combine, ensuring all veggies are coated.
Cook for an additional minute to let the flavors meld.
Remove from heat and transfer to a serving dish. Serve immediately as a side dish or over cooked rice or noodles for a hearty main course.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 21.6 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 754 mg | 16% | |
*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.
