Sugar-Free Stir-Fried Wok Vegetables
Elevate your weeknight meals with this vibrant and wholesome recipe for Sugar-Free Stir-Fried Wok Vegetables. Packed with colorful, nutrient-rich ingredients like broccoli, snow peas, and red bell peppers, this dish delivers unbeatable flavor in under 30 minutes. Infused with the aromatic duo of garlic and fresh ginger, and finished with coconut aminos—an excellent sugar-free soy sauce alternative—these vegetables are tender, crisp, and perfectly seasoned. A touch of sesame oil adds a delightful nuttiness, while optional sesame seeds and red pepper flakes offer versatility in flavor. Ideal as a healthy side dish or served alongside a protein of your choice, this wok recipe is perfect for anyone seeking a quick, low-carb, and no-sugar-added meal. Easy, delicious, and brimming with freshness, it's a must-try for stir-fry lovers!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 large Red bell pepper, thinly sliced
- 1 cup Snow peas, trimmed
- 1 cup Mushrooms, sliced
- 1 medium Zucchini, thinly sliced into half-moons
- 3 stalks Green onions, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Coconut aminos (sugar-free soy sauce alternative)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.25 teaspoon Red pepper flakes (optional, for spice)
Instructions
Wash and prepare all the vegetables. Chop broccoli into florets, thinly slice carrots, bell pepper, zucchini, and mushrooms, and trim the snow peas. Slice green onions and mince the garlic.
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of olive oil and allow it to heat up for 1 minute.
Add the minced garlic and grated ginger to the wok. Stir quickly for 30 seconds to release the aroma, being careful not to burn them.
Toss in the carrots, broccoli florets, and red bell pepper. Stir-fry for 2-3 minutes, ensuring the vegetables start to soften but remain crisp.
Add the mushrooms, zucchini, and snow peas to the wok. Stir-fry for another 2-3 minutes until all the vegetables are tender yet still vibrant.
Drizzle in the coconut aminos and sesame oil, stirring well to coat the vegetables evenly. Cook for another minute, allowing the sauce to infuse.
Turn off the heat and sprinkle with sliced green onions and sesame seeds, if using. Add red pepper flakes for a touch of spice, if desired.
Serve immediately as a side dish or pair with your favorite protein for a complete sugar-free meal. Enjoy!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 34.7 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 347 mg | 27% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2501 mg | 53% | |
*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.
