Sugar-Free Savory Mushroom Stir Fry
This Sugar-Free Savory Mushroom Stir Fry is a vibrant, flavor-packed dish perfect for a healthy dinner or lunch option. Bursting with a medley of fresh vegetables—like button mushrooms, bell peppers, carrots, and broccoli—this recipe showcases a delightful contrast of textures and colors. The dish is flavored with a perfectly balanced sauce made of low-sodium soy sauce, rice vinegar, sesame oil, and a hint of crushed red chili flakes for a subtle kick. With no added sugar, it’s a wholesome meal that's quick and easy to whip up in just 30 minutes, making it an ideal choice for busy weeknights. Garnished with fresh cilantro and a sprinkle of sesame seeds, this stir fry is as nutritious as it is satisfying. Serve it on its own or pair with quinoa or brown rice for a complete meal. Perfect for those looking for sugar-free, vegetarian, or low-carb recipes packed with flavor!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 500 grams Button mushrooms, sliced
- 1 unit Green bell pepper, sliced
- 1 unit Red bell pepper, sliced
- 1 unit Carrot, julienned
- 200 grams Broccoli florets
- 3 tablespoons Soy sauce, low sodium
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Crushed red chili flakes
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Sesame seeds
- to taste Salt
- to taste Black pepper
Instructions
Heat olive oil in a large skillet or wok over medium-high heat.
Add minced garlic and grated ginger to the skillet. Sauté for about 1 minute until fragrant.
Add the sliced mushrooms into the skillet and cook for 4-5 minutes until they start to brown and soften.
Add the sliced green and red bell peppers, julienned carrot, and broccoli florets to the skillet. Stir fry for another 5-6 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the low sodium soy sauce, rice vinegar, sesame oil, and crushed red chili flakes.
Pour the mixture over the vegetable stir fry in the skillet. Toss everything together so that the vegetables are well coated with the sauce.
Season with salt and black pepper to taste.
Continue to stir fry for another 2 minutes, allowing the flavors to meld.
Garnish with chopped fresh cilantro and sesame seeds before serving.
Serve hot as a standalone dish or pair it with cooked quinoa or brown rice for a complete meal.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 25.0 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2779 mg | 59% | |
*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.
