Keto Stir-Fried Wok Vegetables
Discover the vibrant flavors of this quick and healthy Keto Stir-Fried Wok Vegetables recipe! Perfect for low-carb diets, this colorful medley features tender zucchini, crisp bell peppers, nutrient-rich broccoli, sweet snow peas, and earthy mushrooms, all stir-fried to perfection in a wok. Infused with the aromatic notes of garlic and ginger, and tossed in a savory soy sauce (or coconut aminos for a gluten-free twist), sesame oil, and rice vinegar blend, this dish delivers bold flavors with minimal effort. Ready in just 25 minutes, it’s a perfect weekday dinner or versatile side dish that pairs wonderfully with grilled protein. Garnish with sesame seeds for an extra touch of crunch and nutty flavor, and enjoy this guilt-free, keto-friendly culinary masterpiece!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Bell peppers (red, yellow, or green)
- 2 cups Broccoli florets
- 1 cup Snow peas
- 1 cup Mushrooms, sliced
- 2 tablespoons Avocado oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Soy sauce (or coconut aminos for a gluten-free option)
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame seeds (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all the vegetables thoroughly and pat them dry.
Slice the zucchini into thin rounds or half-moons, depending on your preference.
Deseed and slice the bell peppers into thin strips.
Cut the broccoli into small, bite-sized florets.
Remove any strings from the snow peas, if needed.
Heat a wok or large skillet over medium-high heat. Once hot, add the avocado oil.
Add minced garlic and ginger to the heated oil, stirring for 30 seconds until fragrant.
Add the broccoli florets to the wok and stir-fry for 2 minutes until they begin to soften.
Add the sliced zucchini, bell peppers, snow peas, and mushrooms to the wok. Stir-fry for 5 minutes, stirring frequently, until the vegetables are tender but crisp.
In a small bowl, whisk together the soy sauce (or coconut aminos), sesame oil, rice vinegar, salt, and black pepper.
Pour the sauce over the vegetables in the wok and toss well to coat evenly. Cook for an additional 1-2 minutes until the sauce is heated through.
Remove the wok from heat and transfer the stir-fried vegetables to a serving dish.
Optional: Garnish with sesame seeds before serving.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7616 mg | 331% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 47.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 278 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2329 mg | 50% | |
*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.
