Keto Stir-Fried Vegetables with Mushrooms
Bursting with vibrant colors and packed with nutrients, Keto Stir-Fried Vegetables with Mushrooms is a quick and flavorful recipe perfect for low-carb enthusiasts. This dish features tender-crisp broccoli, zucchini, bell peppers, and earthy mushrooms, all tossed in a fragrant blend of garlic, ginger, soy sauce (or tamari for a gluten-free option), and sesame oil. Ready in just 20 minutes, this stir-fry is a versatile and healthy option for busy weeknights, pairing beautifully with grilled protein or enjoyed on its own as a light, satisfying meal. Garnished with sesame seeds and scallions, it’s as visually appealing as it is delicious — the ultimate keto-friendly veggie dish to delight your taste buds!
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Recipe Information
Ingredients
- 200 grams Broccoli florets
- 1 medium, sliced Zucchini
- 1 medium, thinly sliced Bell pepper (red, yellow, or green)
- 150 grams, sliced Button mushrooms or cremini mushrooms
- 3 cloves, minced Garlic
- 1 teaspoon, freshly grated Ginger
- 2 tablespoons Soy sauce (or tamari for gluten-free option)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil or avocado oil
- 0.25 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
- 1 teaspoon (optional, for garnish) Sesame seeds
- 2 stalks, thinly sliced (optional, for garnish) Scallions (green onions)
Instructions
Wash and prepare the vegetables: cut the broccoli into small florets, slice the zucchini into half-moons, thinly slice the bell pepper, and slice the mushrooms.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of olive oil or avocado oil.
Once the oil is hot, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant, being careful not to burn them.
Add the broccoli florets to the skillet and cook for 2-3 minutes, stirring frequently.
Add the zucchini, bell pepper, and mushrooms to the skillet. Stir-fry the vegetables for another 3-4 minutes until they are tender but still crisp.
Drizzle the soy sauce (or tamari) and sesame oil over the vegetables. Stir well to coat and cook for an additional 1-2 minutes.
Season the stir-fry with salt and black pepper to taste. Adjust seasoning as needed.
Remove the skillet from heat and transfer the stir-fried vegetables to a serving dish.
Garnish with sesame seeds and sliced scallions, if desired, for added flavor and presentation.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 23.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1286 mg | 27% | |
*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.
