Soy-Free Mixed Vegetable Stir Fry
Elevate your weeknight meals with this vibrant Soy-Free Mixed Vegetable Stir Fry, brimming with fresh flavors and wholesome ingredients. Packed with colorful veggies like red bell pepper, broccoli, snap peas, and baby corn, this dish is a celebration of texture and nutrition in every bite. Infused with aromatic ginger and garlic, and tossed in a tangy-sweet sauce made with rice vinegar and maple syrup, this recipe skips the soy while delivering bold, irresistible flavors. Ready in just 25 minutes, it’s perfect for busy schedules and caters to dietary needs without compromising on taste. Serve this quick and easy stir fry on its own or alongside steamed rice or noodles for a satisfying, plant-based meal the whole family will love.
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Recipe Information
Ingredients
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 medium zucchini
- 1 cup snap peas
- 1 cup baby corn
- 1 tablespoon, grated ginger
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Slice the red bell pepper into thin strips.
Cut the broccoli florets into bite-sized pieces.
Peel and julienne the carrot.
Slice the zucchini into thin half-moons.
In a small bowl, combine rice vinegar, maple syrup, salt, black pepper, cornstarch, and water. Mix well to create a sauce and set aside.
Heat olive oil in a large pan or wok over medium-high heat.
Add grated ginger and minced garlic to the pan and stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, broccoli, carrot, zucchini, snap peas, and baby corn to the pan. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.
Pour the prepared sauce over the vegetables and stir well to coat all the vegetables evenly.
Continue cooking for another 2-3 minutes until the sauce thickens and clings to the vegetables.
Remove from heat and serve immediately as a main dish or a side.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 43.8 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1040 mg | 22% | |
*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.
