Soy-Free Mushroom Stir-Fry
This vibrant Soy-Free Mushroom Stir-Fry is a wholesome, flavor-packed dish that celebrates the natural essence of fresh vegetables. Perfect for those avoiding soy-based sauces, this recipe swaps in a tangy, umami-rich blend of vegetable broth, rice vinegar, and honey, enhanced with a hint of lime and subtle heat from red pepper flakes. A medley of button mushrooms, snap peas, crisp bell peppers, and sweet carrots comes together in just 30 minutes for a quick, healthy meal that's loaded with nutrients and bursting with Asian-inspired flavors. Ideal as a main course or a side dish, this stir-fry is a versatile, gluten-free, and dairy-free option that’s perfect for weeknight dinners or meal prep. Serve it over rice, quinoa, or noodles for a satisfying and flavorful experience!
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Recipe Information
Ingredients
- 250 grams button mushrooms
- 1 medium bell pepper
- 1 large carrot
- 150 grams snap peas
- 3 stalks green onions
- 3 units garlic cloves
- 1 inch ginger
- 2 tablespoons avocado oil
- 0.5 cup vegetable broth
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Clean the button mushrooms and slice them thinly. Set aside.
Core and slice the bell pepper into thin strips.
Peel and julienne the carrot into thin sticks.
Trim the ends off the snap peas and set them aside.
Slice the green onions thinly, keeping the white and green parts separated.
Mince the garlic cloves and grate the ginger.
In a small bowl, mix the vegetable broth, rice vinegar, honey, cornstarch, lime juice, red pepper flakes, salt, and black pepper until smooth. This will be your sauce.
Heat a large skillet or wok over medium-high heat and add the avocado oil.
Once the oil is hot, add the garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
Add the mushrooms, bell pepper, carrot, and snap peas. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
Pour the pre-mixed sauce over the vegetables in the skillet.
Continue to cook, stirring frequently, for another 2-3 minutes until the sauce thickens and evenly coats the vegetables.
Garnish with the sliced green parts of the green onions and serve hot.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 36.7 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1690 mg | 36% | |
*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.
