Sugar-Free Mixed Vegetable Stir-Fry

Bright, colorful, and bursting with flavor, this Sugar-Free Mixed Vegetable Stir-Fry is a quick and healthy dinner option that’s perfect for busy weeknights. Packed with crisp broccoli, vibrant bell peppers, snap peas, and tender mushrooms, this recipe brings together the best of fresh produce in every bite. A zesty sauce made with soy, lime juice, and toasted sesame oil infuses the dish with a savory kick without the need for added sugars. Ready in just 25 minutes, this stir-fry is not only vegan and gluten-free (if using a gluten-free soy sauce) but also highly versatile—serve it as a flavorful main dish or a satisfying side alongside rice or quinoa. Garnished with fragrant spring onions and nutty sesame seeds, it’s a wholesome and visually stunning meal that you're bound to love! Keywords: sugar-free stir-fry, mixed vegetable stir-fry, healthy vegetable recipes, vegan dinner ideas, quick stir-fry recipe.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 medium Red bell pepper, sliced
• 1 large Carrot, julienned
• 1 cup Snap peas
• 1 cup Mushrooms, sliced
• 1 cup Baby corn, halved
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Soy sauce
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Lime juice
• 1 tablespoon Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 3 tablespoons Spring onions, chopped
• 1 tablespoon Sesame seeds

Directions

Step 1

Prepare all vegetables first: cut the broccoli into bite-sized florets, slice the red bell pepper into thin strips, julienne the carrot, and halve the baby corn.

Step 2

In a small bowl, mix soy sauce, toasted sesame oil, and lime juice. Set aside as the stir-fry sauce.

Step 3

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 4

Add the minced garlic and ginger to the skillet and stir-fry for about 30 seconds or until fragrant.

Step 5

Add the broccoli, carrots, and snap peas to the pan. Stir-fry for 2-3 minutes until they start to soften but remain crisp.

Step 6

Add the sliced mushrooms, red bell pepper, and baby corn to the skillet. Stir well to combine all the vegetables.

Step 7

Pour the stir-fry sauce over the vegetables and continue to stir-fry for another 3-4 minutes, ensuring that all the vegetables are coated in the sauce.

Step 8

Season with salt and freshly ground black pepper, adjusting to taste.

Step 9

Remove the skillet from heat and sprinkle the dish with chopped spring onions and sesame seeds.

Step 10

Serve the mixed vegetable stir-fry immediately, either as a main dish or alongside steamed rice or quinoa.

Nutrition Facts

Serving size	(1037.3g)

Amount per serving	% Daily Value*
Calories	607.7

Total Fat 33.8g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 10.5g
Cholesterol 0mg	0%
Sodium 2469.4mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 21.8g	0%
Total Sugars 26.3g
Protein 25.1g	0%

Vitamin D 14IU	0%
Calcium 248.2mg	0%
Iron 8.7mg	0%
Potassium 1400.0mg	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: 45.9%

Protein: 15.2%

Carbs: 38.9%