Soy-Free Savory Mushroom Stir Fry
Elevate your weeknight dinner game with this Soy-Free Savory Mushroom Stir Fry, a quick and easy dish brimming with wholesome vegetables and bold flavors. Perfectly tender cremini, shiitake, and oyster mushrooms are paired with vibrant red bell pepper, crunchy broccoli florets, and sweet carrots, all enveloped in a luscious coconut aminos-based sauce. This stir fry is both soy-free and gluten-free, making it a versatile option for those with dietary restrictions. Enhanced with aromatic garlic and ginger, and finished with a sprinkle of sesame seeds and green onions, this recipe delivers a rich umami punch without the use of soy sauce. Ready in just 30 minutes, it’s ideal for busy nights and pairs beautifully with rice, noodles, or enjoyed on its own for a light yet satisfying meal.
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Recipe Information
Ingredients
- 500 grams Assorted mushrooms (such as cremini, shiitake, and oyster)
- 1 large Red bell pepper
- 200 grams Broccoli florets
- 1 medium Carrot
- 60 milliliters Coconut aminos
- 2 Garlic cloves
- 15 grams Ginger
- 2 tablespoons Olive oil
- 120 milliliters Vegetable broth
- 1 tablespoon Cornstarch
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 Green onion (scallions)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Clean and slice the mushrooms. Try to keep the pieces relatively the same size for even cooking.
Cut the red bell pepper into thin strips. Set aside.
Peel the carrot and slice it into thin rounds.
Chop the broccoli into bite-sized florets.
Mince the garlic cloves and the ginger.
Thinly slice the green onions and set aside for garnish.
In a small bowl, mix the vegetable broth with cornstarch until smooth. Set aside.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
Add the mushrooms, broccoli, bell pepper, and carrots to the skillet and stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
Pour the coconut aminos and the broth-cornstarch mixture over the vegetables. Stir well to coat everything, and cook for an additional 2-3 minutes until the sauce has thickened.
Season with black pepper and salt to taste, adjusting as necessary.
Remove from heat and transfer to a serving dish.
Garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 30.0 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 275 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2489 mg | 53% | |
*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.
