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.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
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 |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 240 mg | 5% | |
*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.
