Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, No Sugar Added
Ready in under 30 minutes, this healthy skillet dish is brimming with colorful vegetables coated in a rich, savory homemade stir fry sauce! No soy sauce or corn starch is used in these Saucy Stir Fry Veggies making them deliciously paleo and Whole30 friendly. It is also a great recipe for meal prep, see tips below.
Why I Love This Recipe
Arrowroot flour replaces cornstarch traditionally used to thicken stir fry, while coconut aminos replace conventionally used soy sauce, making this a paleo and Whole30 friendly dish. Additionally, it has no added sugar, is gluten free and contains no dairy.
Saucy Stir Fry Vegetables are a wholesome vegetable loaded dish filled with broccoli, carrots, mushrooms, and red bell peppers swimming in a silky 6-ingredient sauce!
This easy recipe is bursting with Asian-inspired flavor! Buttery garlic and peppery fresh ginger are toasted together to release their oils and maximize flavor. The fresh sautéed garlic and ginger are mixed with an easy to make, tangy, umami loaded homemade stir fry sauce creating a saucy, flavor loaded dish!
Plus, this recipe is easy to customize to your family's liking! Swap out the vegetables for your favorites, add more, or add in a protein!
Cooking Tips
While it is not traditional to cook stir fry vegetables via steaming, this is my cheat to get the firmer vegetables (like broccoli and carrots) to soften faster. It helps them to become tender more quickly without burning in the process. For more crisp vegetables, skip the vegetable steaming step and go straight to sautéing the broccoli and carrots in 1 teaspoon of neutral oil for 5-7 minutes until crisp tender.
I add mushrooms and bell peppers later as they soften more quickly than the other vegetables. Moreover, cutting the vegetables in similar sizes allow them to cook more evenly.
Dietary considerations
Exclude the fish sauce for a vegetarian/vegan option.
Serving and Storage Suggestions
- Serve as is or over rice, cauliflower rice, or your favorite noodles.
- Serve next to Asian Chicken Drumsticks, Asian Meatballs, Grilled Tropical Chicken Thighs, pork chops, or baked chicken.
- Top with chopped nuts. My favorites to use are peanuts, cashews, almonds, or pistachios.
- Add some heat. Drizzle with sriracha sauce or add a 1-2 teaspoon of Sambal Oelek chili paste to the sauce.
- Add chicken, pork, beef, or tofu to make this a complete meal.
Finally, store these Saucy Stir Fry Vegetables in an airtight container in the refrigerator for up to 5 days.
Meal prep tips
Firstly, cut the broccoli and carrots up to 7 days in advance. Store in separate airtight containers in the refrigerator.
Next, slice the bell peppers and store in an airtight container in the refrigerator for 3-5 days (depending on how firm/ripe the pepper is when you slice it).
Then, prepare the sauce (excluding the arrowroot flour) and store in an airtight container in the refrigerator for up to 5 days.
The day you plan to make these vegetables: wash and dry the mushrooms. Follow the instructions below, remembering to stir arrowroot powder into the sauce right before adding to the vegetables. Arrowroot creates a silky texture in the sauce and allows it thicken enough to coat the vegetables.
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📖 Recipe
Saucy Stir Fry Vegetables {Gluten Free, Paleo, Whole30}
Equipment
- 1 12" skillet or wok with a lid (lid is optional)
- 1 Wooden Spoon
- measuring cups and spoons
Ingredients
Vegetables
- 5 medium carrots cut in thin 1½" long sticks
- 1½ medium broccoli crowns cut into small florets
- 1 8oz pkg sliced white mushrooms
- 1 medium red bell pepper cut in ¼" thin slices
Stir Fry Sauce
- ½ cup coconut aminos
- 1½ tablespoon pure lime juice
- 1 tablespoon toasted sesame oil
- 2 teaspoon fish sauce
- 2 cloves fresh garlic minced or grated
- 1 tablespoon fresh ginger grated about 1" fresh ginger
- 2 teaspoon arrowroot flour
Instructions
Start the Vegetables
- Heat a 12" skillet/wok over MEDIUM heat until very warm.* Add broccoli, carrots, and ¼ cup of water.** Cover with lid and steam 2-3 minutes until skillet is mostly dry again and vegetables have begun to soften. Scoot vegetables to the side and add 1 teaspoon neutral oil to the skillet. Allow to melt and stir fry the vegetables with 2 big pinches of salt an additional 3-4 more minutes until tender. Meanwhile....
Make the Sauce
- While carrots and broccoli cook: In a small measuring pitcher or bowl add coconut aminos, lime juice, toasted sesame oil, fish sauce, minced garlic, and grated ginger. (Save the arrowroot for right before sauce is added to the pan.)
Finish the Vegetables
- Add mushrooms, bell peppers, and 2 pinches of salt to the pan. Stir to combine and sauté stirring frequently 2-3 minutes until all vegetables are tender.
Add the Aromatics
- Scoot the vegetables to the sides of the skillet/wok. Add garlic and ginger to the center. Sauté stirring constantly until fragrant about 30 seconds-1 minute.
- Stir to mix vegetables and aromatics together. Reduce heat to MEDIUM-LOW.
Get Saucy
- Stir in arrowroot flour until fully combined and smooth. Pour sauce over the vegetables and stir to combine. Cook stirring often until sauce is thick and bubbly and vegetables are fully coated about 2-3 minutes. Remove from heat and serve warm!
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