Daniel Fast Vegetable Stir Fry Recipe: Crisp Medley

This Daniel Fast vegetable stir fry recipe delivers crisp garden freshness and vibrant color in minutes. Tender-crisp broccoli, rainbow bell peppers, and snap peas toss in a savory ginger garlic sauce.

Cooking colorful vegetables over high heat preserves nutrient density and snappy texture. Using coconut aminos and freshly minced ginger creates rich umami glaze without refined sugar or soy additives.

Serve this healthy wok dinner alongside our zesty homemade lemon vinaigrette salad for a balanced plant feast.

Natacha

Crisp Daniel Fast Vegetable Stir Fry

Vibrant medley of colorful vegetables sauteed quickly in a savory garlic ginger coconut aminos sauce.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 140

Ingredients Method Notes

Ingredients

  

• 2 tbsp sesame oil or olive oil
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup sugar snap peas
• 1 cup sliced carrots
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp coconut aminos
• 1 tbsp toasted sesame seeds for garnish

Method

 

1. Whisk coconut aminos, minced garlic, and grated ginger in a small bowl.
2. Heat sesame oil in a large wok or skillet over high heat.
3. Add broccoli and carrots to the hot skillet, stir-frying for three minutes.
4. Add sliced bell peppers and sugar snap peas, cooking for two minutes.
5. Pour the coconut aminos sauce mixture over hot vegetables in the pan.
6. Toss continuously for two minutes until vegetables turn glossy and crisp-tender.
7. Remove from heat immediately to preserve vibrant green color and crunch.
8. Garnish with toasted sesame seeds and serve hot.

Notes

Keep vegetable pieces cut uniformly so everything cooks evenly in the hot skillet.