Soy-Free Stir-Fried Vegetables with Egg
Discover the perfect balance of vibrant colors and fresh flavors with this Soy-Free Stir-Fried Vegetables with Egg recipe, a light and wholesome dish ideal for weeknight dinners or lunch meal prep. Packed with nutrient-rich vegetables like carrots, bell peppers, zucchini, and snap peas, this recipe skips the soy sauce while delivering bold flavors through aromatic garlic, ginger, and a splash of zesty lemon juice. The fluffy scrambled eggs add satisfying protein, making this dish a complete meal on its own or a delightful companion to rice or quinoa. With sesame oil or olive oil as an allergy-friendly option, this fuss-free stir-fry comes together in just 30 minutes, offering a quick, healthy, and flavorful meal without compromising on taste. Whether you're catering to dietary restrictions or simply seeking an easy stir-fry recipe, this soy-free dish is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Sesame oil (or olive oil for nut allergies)
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 medium Carrots
- 2 medium Bell peppers
- 1 large Zucchini
- 1 cup Snap peas
- 1 tablespoon Cooking oil (neutral, such as avocado or vegetable oil)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Crack the eggs into a bowl, add a pinch of salt, and whisk until well combined. Set aside.
Peel and mince the garlic and ginger. Julienne the carrots, slice the bell peppers into thin strips, and cut the zucchini into half-moons.
Heat 1 tablespoon of sesame oil (or olive oil) in a large skillet or wok over medium heat. Add the whisked eggs and cook, stirring gently, until scrambled and just set. Remove the eggs from the skillet and set aside.
In the same skillet, heat the remaining sesame oil and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the carrots and snap peas to the skillet and stir-fry for 2-3 minutes. Then, add the bell peppers and zucchini. Stir-fry for another 3-4 minutes, or until the vegetables are crisp-tender.
Season the vegetables with salt and black pepper. Return the scrambled eggs to the skillet and toss them with the vegetables until evenly combined.
Drizzle with lemon juice for a bright, fresh flavor. Adjust seasoning to taste if needed.
Serve hot as a standalone dish or pair with rice or quinoa for a heartier meal.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 38.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 309 mg | 24% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1850 mg | 39% | |
*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.
