Saucy Stir Fry Vegetables {Gluten Free, Paleo, Whole30}
This healthy skillet dish is brimming with colorful vegetables coated in a rich, umami packed homemade stir fry sauce!
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!
Notes
*Depending on the skillet you use, you may need to add a little oil to protect the coating/enamel. I used a cast iron skillet and was able to heat it dry.
**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 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.
Nutrition
Calories: 135kcalCarbohydrates: 23gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 697mgPotassium: 824mgFiber: 6gSugar: 7gVitamin A: 10062IUVitamin C: 166mgCalcium: 95mgIron: 2mg
Tried this recipe?Let us know how it was!