Soy-Free Stir-Fried Wok Vegetables
Elevate your weeknight meals with this vibrant and wholesome Soy-Free Stir-Fried Wok Vegetables recipe, perfect for health-conscious home cooks seeking a soy-free alternative to classic stir-fry dishes. Loaded with a colorful mix of crisp broccoli, tender carrots, fresh snap peas, and zucchini, this dish showcases the natural flavors of seasonal vegetables enhanced by a savory blend of coconut aminos, rice vinegar, and a touch of honey or maple syrup for a delicate sweetness. Fragrant garlic and fresh ginger add an aromatic flair, while a drizzle of sesame oil brings richness to the dish. Ready in just 25 minutes, this quick and easy stir-fry is ideal as a stand-alone side or served over fluffy rice or noodles for a hearty, plant-based meal. Garnished with toasted sesame seeds, it's a satisfying and gluten-free option to please any palate.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 1 medium Red bell pepper, julienned
- 1 cup Snap peas
- 1 medium Zucchini, thinly sliced into half-moons
- 2 tablespoons Avocado oil (or other neutral oil)
- 2 teaspoons Minced garlic
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey (or maple syrup for a vegan option)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Toasted sesame seeds (optional garnish)
Instructions
Prepare all your vegetables: cut broccoli into bite-sized florets, thinly slice the carrot, julienne the red bell pepper, trim snap peas, and slice the zucchini into thin half-moons.
In a small bowl, whisk together the coconut aminos, rice vinegar, honey (or maple syrup), and sesame oil. Set the sauce mixture aside.
Heat a large wok or skillet over medium-high heat. Add the avocado oil and swirl to coat the surface.
Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds, or until aromatic.
Add the broccoli, carrot, and red bell pepper to the wok. Stir-fry for 2-3 minutes, or until the vegetables begin to soften.
Add the snap peas and zucchini to the wok, and continue stir-frying for another 2-3 minutes, or until all the vegetables are crisp-tender.
Pour the sauce mixture into the wok and toss to coat the vegetables evenly. Cook for 1-2 minutes to allow the sauce to slightly thicken and coat the vegetables.
Season with salt and black pepper to taste. Remove the wok from heat.
Transfer the stir-fried vegetables to a serving dish and garnish with toasted sesame seeds, if desired.
Serve hot as a side dish or over rice or noodles for a complete meal.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 38.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1214 mg | 26% | |
*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.
