Sugar-Free Stir-Fried Mixed Vegetables
Delight in a vibrant and nutrient-packed meal with this Sugar-Free Stir-Fried Mixed Vegetables recipe, a quick and healthy dish perfect for busy weeknights or as a flavorful side. Featuring a medley of colorful vegetables like broccoli, carrots, red bell peppers, zucchini, mushrooms, and snow peas, this stir-fry is infused with the aromatic duo of garlic and ginger for a fresh, zesty kick. The recipe uses a simple yet savory sauce made from low-sodium soy sauce (or tamari for a gluten-free option), rice vinegar, and sesame oil—no added sugar required! Ready in just 25 minutes, this guilt-free stir-fry combines crisp-tender veggies with umami-rich goodness, making it ideal for clean eating or vegan-friendly diets. Serve garnished with sesame seeds for a delightful finishing touch that adds texture and visual appeal.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrot, thinly sliced
- 1 cup Red bell pepper, thinly sliced
- 1 cup Snow peas
- 1 cup Zucchini, cut into half-moons
- 1 cup Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Sesame oil
- 2 tablespoons Low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon Rice vinegar
- 0.25 teaspoon Freshly ground black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash and prepare all vegetables. Cut broccoli into small florets, carrots into thin slices, red bell pepper into thin strips, and zucchini into half-moons. Slice mushrooms and trim the ends off snow peas.
In a small bowl, mix the low-sodium soy sauce (or tamari), rice vinegar, and freshly ground black pepper. Set the sauce aside.
Heat a large wok or skillet over medium-high heat. Add sesame oil and let it heat for about 30 seconds.
Add minced garlic and grated ginger to the wok. Stir-fry for 1 minute until fragrant, being careful not to burn.
Add broccoli and carrots to the wok. Stir-fry for 2-3 minutes as they take the longest to cook.
Add red bell pepper, snow peas, zucchini, and mushrooms to the wok. Stir-fry for another 3-4 minutes until vegetables are tender but crisp.
Pour the prepared sauce over the vegetables and toss well to combine. Stir-fry for an additional 1-2 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary. Serve immediately, garnished with sesame seeds if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 28.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 304 mg | 23% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2354 mg | 50% | |
*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.
