Sugar-Free Stir Fry Veggies
Bright, vibrant, and packed with flavor, this Sugar-Free Stir Fry Veggies recipe is the ultimate wholesome dish for healthy eaters and veggie lovers alike. Featuring a colorful medley of fresh broccoli, carrots, red bell pepper, snap peas, and mushrooms, this quick and easy stir fry is sautéed with garlic and ginger for an irresistible aroma. A simple, sugar-free sauce made from coconut aminos, sesame oil, and low-sodium vegetable broth perfectly complements the natural flavors of the vegetables. Ready in under 30 minutes, this nutrient-rich dish is perfect as a standalone meal over quinoa, rice, or noodles, or as a flavorful side to your favorite protein. Low-carb, gluten-free, and vegan-friendly, it's a delicious way to enjoy a guilt-free stir fry that's bursting with goodness!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, julienned
- 1 cup Snap peas
- 1 cup Mushrooms, sliced
- 1 medium Yellow onion, thinly sliced
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable broth (low-sodium)
- 1 teaspoon Sesame seeds
- 1 tablespoon Olive oil or avocado oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all the vegetables by washing them thoroughly and cutting them as instructed in the ingredient list.
In a small bowl, mix the coconut aminos, sesame oil, and vegetable broth to create a simple, sugar-free stir fry sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add olive oil or avocado oil and swirl to coat the pan evenly.
Add the garlic and ginger to the skillet and sauté for 30 seconds until fragrant, being careful not to let them burn.
Start by adding the harder vegetables like broccoli and carrots to the skillet. Stir fry for 2-3 minutes until they begin to soften.
Add the remaining vegetables (red bell pepper, snap peas, mushrooms, and onion) to the skillet. Stir fry for an additional 4-5 minutes, stirring frequently so all the vegetables cook evenly but retain a slight crunch.
Reduce the heat to medium and pour the prepared stir fry sauce into the skillet. Toss the vegetables to ensure they are evenly coated. Let the mixture cook for 1-2 minutes until the sauce is heated through.
Sprinkle the vegetables with sesame seeds, salt, and black pepper. Stir quickly to distribute evenly.
Remove the skillet from heat and serve the stir-fried veggies immediately as a side dish or over cooked quinoa, rice, or noodles for a complete meal.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 38.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 286 mg | 22% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1574 mg | 33% | |
*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.
