Soy-Free Stir-Fried Wok Vegetables

Brighten up your dinner table with this vibrant and nutrient-packed recipe for Soy-Free Stir-Fried Wok Vegetables! Perfect for those avoiding soy, this quick and healthy dish features a medley of crisp-tender vegetables, including broccoli, snap peas, and zucchini, all stir-fried to perfection in a rich, savory sauce made with coconut aminos, rice vinegar, and a touch of honey or maple syrup. Infused with the aromatic flavors of garlic and fresh ginger, this recipe comes together in just 25 minutes, making it an ideal choice for busy weeknights. Serve it as a colorful side dish or pair it with rice or noodles for a satisfying main course. Don’t forget the optional toasted sesame seeds for a nutty finishing touch! Whether you're following a soy-free, vegan, or gluten-free diet, this wok vegetable recipe is a crowd-pleaser that’s as wholesome as it is delicious.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 large Carrot, thinly sliced
• 1 medium Red bell pepper, julienned
• 1 cup Snap peas
• 1 medium Zucchini, thinly sliced into half-moons
• 2 tablespoons Avocado oil (or other neutral oil)
• 2 teaspoons Minced garlic
• 1 teaspoon Fresh ginger, grated
• 3 tablespoons Coconut aminos
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey (or maple syrup for a vegan option)
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Toasted sesame seeds (optional garnish)

Directions

Step 1

Prepare all your vegetables: cut broccoli into bite-sized florets, thinly slice the carrot, julienne the red bell pepper, trim snap peas, and slice the zucchini into thin half-moons.

Step 2

In a small bowl, whisk together the coconut aminos, rice vinegar, honey (or maple syrup), and sesame oil. Set the sauce mixture aside.

Step 3

Heat a large wok or skillet over medium-high heat. Add the avocado oil and swirl to coat the surface.

Step 4

Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds, or until aromatic.

Step 5

Add the broccoli, carrot, and red bell pepper to the wok. Stir-fry for 2-3 minutes, or until the vegetables begin to soften.

Step 6

Add the snap peas and zucchini to the wok, and continue stir-frying for another 2-3 minutes, or until all the vegetables are crisp-tender.

Step 7

Pour the sauce mixture into the wok and toss to coat the vegetables evenly. Cook for 1-2 minutes to allow the sauce to slightly thicken and coat the vegetables.

Step 8

Season with salt and black pepper to taste. Remove the wok from heat.

Step 9

Transfer the stir-fried vegetables to a serving dish and garnish with toasted sesame seeds, if desired.

Step 10

Serve hot as a side dish or over rice or noodles for a complete meal.

Nutrition Facts

Serving size	(905.6g)

Amount per serving	% Daily Value*
Calories	714.3

Total Fat 46.3g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 2258.0mg	0%
Total Carbohydrate 63.4g	0%
Dietary Fiber 17.0g	0%
Total Sugars 38.0g
Protein 16.1g	0%

Vitamin D 0IU	0%
Calcium 303.2mg	0%
Iron 7.6mg	0%
Potassium 1214.1mg	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: 56.7%

Protein: 8.8%

Carbs: 34.5%