Sugar-Free Potato Stir-Fry
Embrace wholesome, guilt-free dining with this vibrant Sugar-Free Potato Stir-Fry—a perfect fusion of fresh vegetables and bold flavors! This recipe highlights nutrient-packed ingredients like tender potatoes, crunchy broccoli, crisp bell peppers, and aromatic garlic and ginger, all tossed in a low-sodium soy sauce blend with a hint of sesame oil and chili flakes for a delightful zing. It’s a healthy, sugar-free alternative that’s quick to prepare, taking just 40 minutes from start to finish, making it ideal for busy weeknights. Whether enjoyed as a hearty vegan main dish or a colorful side, this stir-fry delivers a satisfying balance of taste and texture for four servings. Fresh cilantro adds the final touch of brightness, ensuring each bite is as enticing as the last. Perfect for health-conscious foodies seeking flavor-packed yet nutritious meals!
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Recipe Information
Ingredients
- 4 pieces medium-sized potatoes
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 1 cup broccoli
- 1 large carrot
- 1 medium onion
- 3 cloves garlic
- 1 inch ginger root
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 1 teaspoon red chili flakes
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro
Instructions
Begin by washing and peeling the potatoes. Cut them into thin slices or small cubes to ensure even cooking. Set aside in a bowl of water to prevent browning.
Slice the red and yellow bell peppers into thin strips. Cut the broccoli into small florets. Peel the carrot and slice it diagonally into thin pieces. Finely dice the onion.
Mince the garlic cloves and grate the ginger root. Prepare your spice mix by combining the soy sauce, sesame oil, and red chili flakes in a small bowl.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the onions and sauté for about 2 minutes until they become soft and translucent.
Drain the potato slices and add them to the skillet. Stir-fry for about 10 minutes, stirring occasionally, until they start to turn golden brown and slightly crispy on the edges.
Add the garlic and ginger to the skillet, and stir well to combine with the potatoes. Cook for 1-2 minutes until aromatic.
Add the sliced carrots and broccoli to the pan. Stir-fry for 3-4 minutes until they are slightly tender, maintaining a bit of crunch.
Mix in the bell peppers, and continue to stir-fry for another 2-3 minutes, preserving the peppers' vibrant color and crisp texture.
Pour the prepared spice mix over the vegetables and potatoes. Stir well to ensure everything is evenly coated with the sauce.
Season the stir-fry with black pepper and salt. Adjust seasoning to taste if necessary.
Remove from heat and sprinkle freshly chopped cilantro over the stir-fry for added freshness and flavor.
Serve the Sugar-Free Potato Stir-Fry hot as a main dish or side, and enjoy a healthy, colorful, and flavorful meal.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 22.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4761 mg | 101% | |
*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.
