Whole30 Classic Vegetable Stir Fry
Elevate your weeknight dinner game with this vibrant and nourishing Whole30 Classic Vegetable Stir Fry! Perfectly balanced with crisp-tender broccoli, bell peppers, snap peas, and zucchini, this recipe features bold flavors from fresh garlic, grated ginger, and a savory drizzle of coconut aminos. Stir-fried in coconut oil and finished with a touch of toasted sesame oil, this satisfying dish is completely gluten-free, soy-free, and sugar-free, making it ideal for Whole30 enthusiasts and clean-eating devotees. Ready in just 30 minutes, it’s a quick and wholesome option that pairs seamlessly with grilled chicken or fish, or stands alone as a plant-powered main course. Garnished with sesame seeds and green onions for added flair, this stir-fry is as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 large carrot
- 1 cup snap peas
- 1 medium yellow onion
- 1 medium zucchini
- 3 cloves fresh garlic
- 1 inch piece fresh ginger
- 3 tablespoons coconut aminos
- 1 teaspoon toasted sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Prepare the vegetables first. Cut the broccoli into bite-sized florets. Thinly slice the red bell pepper, carrot, and onion into strips. Slice the zucchini into half-moons. Trim the ends of the snap peas. Mince the garlic cloves and grate the ginger.
Heat a large skillet or wok over medium-high heat and add the coconut oil. Swirl to coat the surface of the pan.
Add the onion and garlic to the pan, and cook for 1-2 minutes until the onion becomes translucent and the garlic is fragrant.
Increase the heat to high. Add the carrots and broccoli florets to the pan. Stir-fry for about 4 minutes until they start to soften.
Add the bell pepper, snap peas, and zucchini. Continue to stir-fry for another 4-5 minutes until all the vegetables are tender-crisp.
Pour in the coconut aminos, toasted sesame oil, salt, and black pepper. Toss to combine and coat the vegetables evenly.
Taste and adjust the seasoning if necessary. Cook for another minute to allow the flavors to meld together.
Remove the pan from the heat. Garnish with chopped green onions and sesame seeds before serving.
Serve hot as a main dish or as a side to complement grilled chicken or fish.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 380 mg | 8% | |
*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.
