Keto Stir-Fried Vegetables
Elevate your weeknight dinners with this vibrant Keto Stir-Fried Vegetables recipe, a quick and flavorful dish that's perfect for low-carb enthusiasts. Packed with colorful zucchini, broccoli florets, bell peppers, and mushrooms, this stir-fry is sautéed to perfection in coconut oil for a delightful mix of textures. Aromatic garlic and fresh ginger infuse bold flavors, while soy sauce or coconut aminos, sesame oil, and a sprinkle of sesame seeds create a savory finish. Ready in just 20 minutes, this one-pan wonder is an ideal side dish or light meal, offering an irresistible blend of crisp-tender veggies and Asian-inspired flair. Garnished with green onions, it's as visually appealing as it is delicious! Whether you're following a keto diet or simply craving healthy comfort food, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 1 medium-sized Zucchini
- 2 cups Broccoli florets
- 1 medium-sized Bell pepper (any color)
- 1 cup Mushrooms
- 2 tablespoons Coconut oil
- 2 cloves Garlic
- 1 teaspoon Fresh ginger
- 2 tablespoons Soy sauce (or coconut aminos)
- 1 teaspoon Sesame oil
- 2 stalks Green onions
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prep all the vegetables by slicing the zucchini into half-moons, cutting the broccoli into small florets, slicing the bell pepper into thin strips, and slicing the mushrooms.
Mince the garlic and grate the fresh ginger. Chop the green onions into small pieces, separating the white and green parts.
Heat a large skillet or wok over medium-high heat and add the coconut oil.
Once the oil is hot, add the minced garlic, grated ginger, and the white part of the green onions. Sauté for 1 minute until fragrant.
Add the broccoli florets to the skillet and stir-fry for 2-3 minutes.
Add the bell pepper, zucchini, and mushrooms to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still slightly crisp.
Season the vegetables with soy sauce (or coconut aminos), sesame oil, salt, and black pepper. Stir well to coat evenly.
Sprinkle sesame seeds over the vegetables and cook for an additional 1 minute.
Garnish with the green parts of the chopped green onions and serve immediately.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 25.4 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1605 mg | 34% | |
*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.
