Soy-Free Stir-Fried Vegetables with Egg

Bright, fresh, and bursting with vibrant colors, this Soy-Free Stir-Fried Vegetables with Egg recipe is a quick and healthy twist on the classic stir-fry. Perfect for those avoiding soy-based sauces, this dish focuses on the natural flavors of crisp-tender carrots, bell peppers, zucchini, and snap peas, enhanced with the zing of garlic, ginger, and a touch of lemon juice. Scrambled eggs bring a satisfying protein boost, tying the dish together with a silky texture. Cooked in sesame oil (or olive oil for nut allergy modifications), this meal comes together in just 30 minutes, making it an ideal weeknight option. Serve it on its own for a light, low-carb dish or pair it with rice or quinoa for a more filling family dinner. It’s a flavorful, allergy-friendly alternative to traditional stir-fries that doesn’t compromise on taste or nutrition!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large Eggs
• 2 tablespoons Sesame oil (or olive oil for nut allergies)
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 medium Carrots
• 2 medium Bell peppers
• 1 large Zucchini
• 1 cup Snap peas
• 1 tablespoon Cooking oil (neutral, such as avocado or vegetable oil)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Crack the eggs into a bowl, add a pinch of salt, and whisk until well combined. Set aside.

Step 2

Peel and mince the garlic and ginger. Julienne the carrots, slice the bell peppers into thin strips, and cut the zucchini into half-moons.

Step 3

Heat 1 tablespoon of sesame oil (or olive oil) in a large skillet or wok over medium heat. Add the whisked eggs and cook, stirring gently, until scrambled and just set. Remove the eggs from the skillet and set aside.

Step 4

In the same skillet, heat the remaining sesame oil and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

Step 5

Add the carrots and snap peas to the skillet and stir-fry for 2-3 minutes. Then, add the bell peppers and zucchini. Stir-fry for another 3-4 minutes, or until the vegetables are crisp-tender.

Step 6

Season the vegetables with salt and black pepper. Return the scrambled eggs to the skillet and toss them with the vegetables until evenly combined.

Step 7

Drizzle with lemon juice for a bright, fresh flavor. Adjust seasoning to taste if needed.

Step 8

Serve hot as a standalone dish or pair with rice or quinoa for a heartier meal.

Nutrition Facts

Serving size	(1115.1g)

Amount per serving	% Daily Value*
Calories	930.4

Total Fat 61.7g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 744mg	0%
Sodium 4015.8mg	0%
Total Carbohydrate 61.1g	0%
Dietary Fiber 14.1g	0%
Total Sugars 38.6g
Protein 35.5g	0%

Vitamin D 164IU	0%
Calcium 309.2mg	0%
Iron 9.5mg	0%
Potassium 1850.1mg	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: 59.0%

Protein: 15.1%

Carbs: 26.0%