Sugar-Free Mixed Vegetable Stir-Fry
Bright, colorful, and packed with flavor, this Sugar-Free Mixed Vegetable Stir-Fry is the ultimate healthy weeknight dinner. Featuring a medley of vibrant veggies like crisp broccoli, sweet red bell peppers, and tender snap peas, this dish is perfectly complemented by a savory blend of soy sauce, sesame oil, and zesty lime juice. A quick sizzle of garlic and ginger in a hot wok brings aromatic depth, while a sprinkle of sesame seeds and fresh spring onions adds a delightful crunch to every bite. Ready in just 25 minutes, this guilt-free recipe is low-carb, vegan-friendly, and free from added sugars, making it ideal for clean eating. Serve it on its own or pair with fluffy rice or quinoa for a satisfying, nutritious meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 large Carrot, julienned
- 1 cup Snap peas
- 1 cup Mushrooms, sliced
- 1 cup Baby corn, halved
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Lime juice
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 3 tablespoons Spring onions, chopped
- 1 tablespoon Sesame seeds
Instructions
Prepare all vegetables first: cut the broccoli into bite-sized florets, slice the red bell pepper into thin strips, julienne the carrot, and halve the baby corn.
In a small bowl, mix soy sauce, toasted sesame oil, and lime juice. Set aside as the stir-fry sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and stir-fry for about 30 seconds or until fragrant.
Add the broccoli, carrots, and snap peas to the pan. Stir-fry for 2-3 minutes until they start to soften but remain crisp.
Add the sliced mushrooms, red bell pepper, and baby corn to the skillet. Stir well to combine all the vegetables.
Pour the stir-fry sauce over the vegetables and continue to stir-fry for another 3-4 minutes, ensuring that all the vegetables are coated in the sauce.
Season with salt and freshly ground black pepper, adjusting to taste.
Remove the skillet from heat and sprinkle the dish with chopped spring onions and sesame seeds.
Serve the mixed vegetable stir-fry immediately, either as a main dish or alongside steamed rice or quinoa.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 26.3 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 248 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1400 mg | 30% | |
*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.
