Sugar-Free Stir-Fried Vegetables with Mushrooms
Wholesome, vibrant, and packed with flavor, this Sugar-Free Stir-Fried Vegetables with Mushrooms recipe is the perfect choice for a healthy and delicious meal in under 30 minutes! Featuring an array of colorful veggies like broccoli, carrots, snow peas, and bell peppers, along with tender mushrooms, this dish is infused with the bold flavors of garlic, ginger, and a light sesame oil-soy sauce blend. It's completely free from added sugars, gluten-friendly with tamari, and low in sodium, making it a guilt-free option for those seeking a nutritious, vegan stir-fry. Quick, easy, and ideal as a light main course or side dish, this stir-fry is sure to satisfy your taste buds and your desire for wellness. Garnish with sesame seeds for an elegant touch and serve fresh, straight from the pan!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 2 medium Carrots
- 1 cup Mushrooms (button or cremini)
- 1 cup Snow peas
- 3 large Garlic cloves
- 1 tablespoon Fresh ginger
- 1 tablespoon Sesame oil
- 2 tablespoons Low-sodium soy sauce or tamari (for gluten-free)
- 2 teaspoons Rice vinegar
- 2 tablespoons Vegetable stock or water
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Wash and prepare the vegetables. Cut the broccoli into bite-sized florets, slice the red bell pepper into thin strips, peel and thinly slice the carrots, and clean and slice the mushrooms. Keep the snow peas whole, but trim their ends if needed.
Mince the garlic cloves and grate the fresh ginger.
In a small bowl, mix the soy sauce (or tamari), rice vinegar, and vegetable stock or water. Set the sauce aside.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and stir-fry for about 30 seconds, or until aromatic.
Add the broccoli, carrots, and red bell peppers. Stir-fry for 3-4 minutes, or until they begin to soften but remain crisp.
Add the mushrooms and snow peas to the skillet and stir-fry for another 3-4 minutes, allowing the mushrooms to release some of their moisture.
Pour the soy sauce mixture over the vegetables. Stir well to combine and cook for an additional 1-2 minutes, allowing the vegetables to absorb the sauce.
Season with salt and ground black pepper to taste. Stir one final time to ensure even distribution.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds if desired.
Serve immediately as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 17.3 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1362 mg | 29% | |
*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.
