Soy-Free Classic Vegetable Stir Fry

Experience the vibrant flavors of this Soy-Free Classic Vegetable Stir Fry, a wholesome twist on a beloved takeout favorite! Packed with colorful, nutrient-rich ingredients like broccoli, snap peas, red bell pepper, and zucchini, this recipe brings your stir-fry game to the next level—all without a drop of soy. A light, tangy sauce made with rice vinegar, lime juice, and a touch of honey perfectly complements the natural sweetness of the veggies, while garlic and ginger add a bold aromatic kick. Ideal for busy weeknights, this one-pan wonder is ready in just 25 minutes and pairs wonderfully with steamed rice or quinoa for a satisfying, family-friendly dinner. Whether you’re soy-sensitive or just exploring new flavors, this stir fry is a flavorful, refreshing alternative that lets the vegetables shine.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 medium, sliced Red bell pepper
• 1 medium, julienned Carrot
• 1 cup Snap peas
• 1 medium, sliced Zucchini
• 1 cup Baby corn
• 1 can, drained Water chestnuts
• 3 cloves, minced Garlic
• 1 inch piece, minced Ginger
• 2 tablespoons Olive oil
• 2 tablespoons Rice vinegar
• 1 tablespoon Lime juice
• 1 tablespoon Honey
• 2 teaspoons Cornstarch
• 1 cup Vegetable broth
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 1 tablespoon Sesame seeds
• 2 stalks, sliced Green onions

Directions

Step 1

In a small bowl, whisk together the rice vinegar, lime juice, honey, and cornstarch. Add the vegetable broth, salt, and ground black pepper; stir until combined, and set aside.

Step 2

Heat a large skillet or wok over medium-high heat, and add olive oil.

Step 3

Add minced garlic and ginger to the skillet; sauté for about 30 seconds until fragrant.

Step 4

Add the broccoli, red bell pepper, and carrots to the skillet; stir-fry for about 3 minutes until they begin to soften.

Step 5

Toss in the snap peas, zucchini slices, baby corn, and water chestnuts; continue to stir-fry for another 3-4 minutes until all vegetables are tender-crisp.

Step 6

Re-whisk the sauce mixture, pour it over the stir-fried vegetables, and cook for 1-2 minutes or until the sauce has thickened and coats the vegetables.

Step 7

Remove the skillet from heat, sprinkle with sesame seeds and sliced green onions.

Step 8

Serve the soy-free vegetable stir fry immediately, either on its own or over steamed rice or quinoa for a fuller meal.

Nutrition Facts

Serving size	(1296.1g)

Amount per serving	% Daily Value*
Calories	885.0

Total Fat 36.7g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 3733.6mg	0%
Total Carbohydrate 125.7g	0%
Dietary Fiber 24.0g	0%
Total Sugars 57.2g
Protein 23.7g	0%

Vitamin D 0IU	0%
Calcium 315.8mg	0%
Iron 9.2mg	0%
Potassium 2284.2mg	0%

*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.

Source of Calories

Fat: 35.6%

Protein: 10.2%

Carbs: 54.2%