Sugar-Free Stir Fry Veggies

Bright, colorful, and bursting with fresh flavors, this Sugar-Free Stir Fry Veggies recipe is the ultimate healthy weeknight dinner. Packed with a rainbow of crisp-tender vegetables, including broccoli, carrots, snap peas, and mushrooms, this dish is a vibrant way to get your daily dose of nutrients. The magic lies in the simple, sugar-free sauce made with coconut aminos, sesame oil, and low-sodium vegetable broth, delivering a savory punch without any added sugar. A quick sauté of garlic and ginger infuses the veggies with bold, aromatic goodness, while a sprinkle of sesame seeds adds the perfect finishing touch. Ready in just 25 minutes and easy to pair with quinoa, rice, or noodles, this gluten-free, low-carb stir fry is a wholesome, flavor-packed meal that’s sure to satisfy!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrots, thinly sliced
• 1 medium Red bell pepper, julienned
• 1 cup Snap peas
• 1 cup Mushrooms, sliced
• 1 medium Yellow onion, thinly sliced
• 3 pieces Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 3 tablespoons Coconut aminos
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable broth (low-sodium)
• 1 teaspoon Sesame seeds
• 1 tablespoon Olive oil or avocado oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare all the vegetables by washing them thoroughly and cutting them as instructed in the ingredient list.

Step 2

In a small bowl, mix the coconut aminos, sesame oil, and vegetable broth to create a simple, sugar-free stir fry sauce. Set aside.

Step 3

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

Step 4

Add the garlic and ginger to the skillet and sauté for 30 seconds until fragrant, being careful not to let them burn.

Step 5

Start by adding the harder vegetables like broccoli and carrots to the skillet. Stir fry for 2-3 minutes until they begin to soften.

Step 6

Add the remaining vegetables (red bell pepper, snap peas, mushrooms, and onion) to the skillet. Stir fry for an additional 4-5 minutes, stirring frequently so all the vegetables cook evenly but retain a slight crunch.

Step 7

Reduce the heat to medium and pour the prepared stir fry sauce into the skillet. Toss the vegetables to ensure they are evenly coated. Let the mixture cook for 1-2 minutes until the sauce is heated through.

Step 8

Sprinkle the vegetables with sesame seeds, salt, and black pepper. Stir quickly to distribute evenly.

Step 9

Remove the skillet from heat and serve the stir-fried veggies immediately as a side dish or over cooked quinoa, rice, or noodles for a complete meal.

Nutrition Facts

Serving size	(1031.3g)

Amount per serving	% Daily Value*
Calories	625.3

Total Fat 30.5g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 2218.9mg	0%
Total Carbohydrate 74.4g	0%
Dietary Fiber 21.1g	0%
Total Sugars 38.8g
Protein 20.1g	0%

Vitamin D 14IU	0%
Calcium 285.5mg	0%
Iron 7.4mg	0%
Potassium 1573.8mg	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: 42.1%

Protein: 12.3%

Carbs: 45.6%