Keto Spicy Stir-Fried Bitter Gourd
Discover the perfect harmony of bold flavors and wellness in this Keto Spicy Stir-Fried Bitter Gourd recipe. Designed to cater to your ketogenic lifestyle, this dish transforms bitter gourd (karela) into a vibrant, mouthwatering stir-fry full of spice and aromatic depth. Infused with garlic, ginger, fresh red chili, and a tangy-sweet glaze made from soy sauce, rice vinegar, and erythritol, each bite bursts with umami satisfaction while staying low-carb and gluten-free. With a golden turmeric hue and a delicate cilantro garnish, this quick 25-minute recipe delivers culinary artistry that’s both nutritious and eye-catching. Serve it alongside cauliflower rice or savor it solo as a flavorful keto delight.
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Recipe Information
Ingredients
- 2 medium-sized Bitter gourd (karela)
- 2 tablespoons Coconut oil
- 3 cloves Garlic
- 1 medium Fresh red chili
- 1 inch piece Ginger
- 1 tablespoon Soy sauce (or coconut aminos for a gluten-free option)
- 1 teaspoon Rice vinegar
- 1 teaspoon Erythritol (or another keto sweetener like stevia)
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Wash the bitter gourds thoroughly, slice them in half lengthwise, and use a spoon to scrape out the seeds and pith. Slice the bitter gourds into thin half-moons and sprinkle a pinch of salt over them. Let the slices sit for 10 minutes to reduce bitterness. Rinse well under water and pat dry with a clean kitchen towel.
Mince the garlic and ginger. Thinly slice the fresh red chili.
In a medium-sized skillet or wok, heat 2 tablespoons of coconut oil over medium heat.
Add the minced garlic, ginger, and sliced chili to the skillet. Sauté for 1-2 minutes until fragrant.
Increase the heat to medium-high and add the sliced bitter gourds to the skillet. Stir-fry for 4-5 minutes, stirring occasionally, until they begin to soften and develop a slight golden color.
In a small bowl, mix the soy sauce (or coconut aminos), rice vinegar, erythritol, turmeric, salt, and black pepper. Pour the mixture over the bitter gourds and stir well to coat evenly.
Cook for another 2-3 minutes, allowing the bitter gourds to absorb the flavors and the liquid to slightly reduce.
Remove from heat, garnish with freshly chopped cilantro, and serve immediately. This dish pairs well with cauliflower rice or can be enjoyed on its own as a keto-friendly main or side.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
