Gluten-Free Veggie Stir Fry

This vibrant Gluten-Free Veggie Stir Fry is a quick, wholesome dinner packed with colorful vegetables and bold, savory flavors. Perfect for busy weeknights, this recipe comes together in just 30 minutes and features crisp-tender broccoli, carrots, snap peas, red bell peppers, and zucchini, all coated in a silky gluten-free soy sauce (tamari) glaze enhanced with aromatic garlic and fresh ginger. A touch of sesame oil adds a nutty depth, while optional garnishes like sesame seeds and green onions elevate the presentation. Serve it over fluffy brown rice, quinoa, or gluten-free noodles for a satisfying, plant-forward meal that’s both healthy and delicious—a fantastic option for anyone following a gluten-free lifestyle.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 large Carrot
• 1 medium Red bell pepper
• 1 cup Snap peas
• 1 medium Zucchini
• 3 tablespoons Gluten-free soy sauce (tamari)
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil (or avocado oil)
• 3 cloves Garlic cloves
• 1 inch Fresh ginger
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame seeds (optional, for garnish)
• 2 stalks Green onions (optional, sliced for garnish)

Directions

Step 1

Wash and prepare all vegetables: Cut broccoli into small florets, julienne the carrot, slice red bell pepper into thin strips, trim the snap peas, and slice zucchini into half-moons.

Step 2

Mince the garlic and grate the fresh ginger.

Step 3

In a small bowl, prepare the sauce by whisking together the gluten-free soy sauce (tamari), sesame oil, and cornstarch with water. Set aside.

Step 4

Heat a large non-stick skillet or wok over medium-high heat. Add the vegetable oil.

Step 5

Once the oil is hot, add minced garlic and grated ginger. Stir quickly for 30 seconds to release their aromas, being careful not to burn.

Step 6

Add the broccoli florets and carrot to the skillet. Stir-fry for 2-3 minutes, or until they begin to soften.

Step 7

Add the red bell pepper, snap peas, and zucchini. Continue stir-frying for an additional 3-4 minutes, or until all the vegetables are cooked but still slightly crisp.

Step 8

Pour the prepared sauce into the skillet, tossing to coat the vegetables evenly. Cook for 1-2 minutes, or until the sauce thickens slightly and everything is well combined.

Step 9

Remove the skillet from heat. If desired, garnish with sesame seeds and sliced green onions.

Step 10

Serve immediately on its own or over cooked brown rice, quinoa, or gluten-free noodles.

Nutrition Facts

Serving size	901.2 grams (901.2g)

Amount per serving	% Daily Value*
Calories	694

Total Fat 44.70g	57%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 6.00g
Cholesterol 0mg	0%
Sodium 4791mg	208%
Total Carbohydrate 60.60g	22%
Dietary Fiber 16.10g	58%
Total Sugars 29.10g
Protein 21.80g	44%

Vitamin D 0IU	0%
Calcium 287mg	22%
Iron 8mg	42%
Potassium 1153mg	25%

*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: 55.0%

Protein: 11.9%

Carbs: 33.1%