Stir-Fried Vegetables with Coconut Aminos
Vibrant vegetables stir-fried in a savory coconut aminos sauce for a quick, nutrient-packed side dish. This asian-inspired vegetarian ready in about 20 minutes pairs chopped into small florets Broccoli, medium, julienned Carrots, Coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, chopped into small florets Broccoli
- 1 medium, sliced into thin strips Bell peppers
- 2 medium, julienned Carrots
- 2 tbsp Coconut aminos
- 2 tbsp Avocado oil
- 2 cloves, minced Garlic
- 1 tsp, grated Ginger
- 2, sliced (white and green parts separated) Green onions
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tsp grated ginger, stir-frying for 30 seconds until fragrant.
- Step 2: Add 1 cup chopped broccoli, 1 medium sliced bell pepper, and 2 medium julienned carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Step 3: Stir in 2 tbsp coconut aminos and 2 sliced green onions (white parts). Cook for 1 minute more until the sauce thickens slightly and coats the vegetables.
Frequently asked questions
How long does Stir-Fried Vegetables with Coconut Aminos take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Vegetables with Coconut Aminos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, julienned carrots from drying out.
Can I substitute ingredients in Stir-Fried Vegetables with Coconut Aminos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Vegetables with Coconut Aminos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Vegetables with Coconut Aminos?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a quick weeknight meal. The coconut aminos gave it a nice depth.
- ★★★★★
Loved the fresh taste! My kids ate it without complaining.
- ★★★★☆
Tasty, but it was slightly bland for my taste. Next time I'll add more garlic.
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