Stir-Fried Vegetables in A Pan with Soy Sauce

A selection of delicious vegetables stir-fried in a pan in gluten-free soy sauce - suitable of course for sensitives to gluten as well as vegans

  • AdditionsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 5Serving/Unit


Onion, 1 large unit
cut into strips
Celery, 3 stalks
without leaves, finely chopped
Garlic, 3 cloves
Olive oil, 4 tablespoons
extra virgin, for frying
Carrot, 1 large unit
peeled and cut into strips
Red pepper, 1 large unit
cut into cubes
Yellow pepper, 1 large unit
cut into cubes
Broccoli, 2 cups
cut into flowers
Champignon mushroom, 2 packs (about 400 g)
white and chopped
Soy sauce, 2 tablespoons
Black pepper, 1/4 flat teaspoon
coarsely ground


1. In a wide pan with a lid fry the onion, celery and garlic in the olive oil for about 5 minutes.
2. Add the carrot and peppers, and continue to stir-fry for another 5 minutes over high heat.
3. Add the broccoli and mushrooms to the pan and mix lightly.
4. Add the soy sauce and cook with the lid closed on low heat for about 10 minutes (stirring occasionally).
5. When the vegetables are bite but not too soft, season with ground pepper, remove to a serving dish and eat hot a great vegan vegetables dish!
6. Bon appetite (:
The dish can be served on a bed of cooked rice or over spaghetti or cooked pasta.
Nutritional Values Serving/Unit 100 Grams
Calories 199 cal 49 cal
Proteins 7 g 2 g
Carbohydrates 29 g 7 g
Fat 9 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Stir-Fried Vegetables in A Pan with Soy Sauce
Very tasty stir-fried vegetables
Stir-Fried Vegetables in A Pan with Soy Sauce