Irresistible Daniel Fast Vegetable Stir Fry Recipe
A vibrant, plant-based stir fry packed with fresh vegetables, garlic, ginger, and a savory-sweet sauce. This easy, gluten-free, and vegan-friendly dish is perfect for healthy weeknight dinners or Daniel Fast meal plans.
Equipment
- Wok or large nonstick skillet
- Cutting board
- Chef’s knife
- Mixing Bowl
Ingredients
Vegetables
- 1 cup broccoli florets fresh or frozen, chopped into bite-sized pieces
- 1 large bell pepper sliced (red, yellow, or orange)
- 1 medium carrot julienned or sliced thin
- 1 zucchini halved and sliced
- 1 cup sugar snap peas or green beans
- 1 small red onion thinly sliced
Sauce
- 2 cloves garlic minced
- 1 inch fresh ginger peeled and minced (about 2 teaspoons)
- ¼ cup low-sodium vegetable broth
- 2 tbsp coconut aminos or low-sodium soy sauce
- 1 tbsp lemon juice fresh
- 1 tsp maple syrup optional
- ½ tsp crushed red pepper flakes optional
- Salt and black pepper to taste
Garnish
- 2 tbsp fresh cilantro or parsley chopped
- Sesame seeds optional
- Lime wedges for serving
Instructions
- Wash and prepare all vegetables. Slice, chop, and mince as directed.
- In a small bowl, whisk vegetable broth, coconut aminos, lemon juice, maple syrup (if using), and crushed red pepper flakes. Adjust seasoning with salt and pepper.
- Heat a large wok or skillet over medium-high heat with 2 tablespoons of vegetable broth to prevent sticking.
- Add the sliced onions and carrots first. Stir-fry for 2–3 minutes until they start to soften.
- Add broccoli, bell pepper, zucchini, and snap peas. Stir-fry for 7–8 minutes until bright and tender-crisp.
- Add garlic and ginger, and stir-fry for 1 more minute until fragrant.
- Pour the sauce over the vegetables, stirring to coat evenly. Cook for 2–3 minutes until glossy and flavorful.
- Remove from heat. Garnish with cilantro, sesame seeds, and serve with lime wedges.
Notes
For extra protein, add tofu or tempeh. Customize the veggies based on season or preference. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Best served with brown rice, quinoa, or noodles.