Keto Stir Fry Veggies
Elevate your low-carb dining with this vibrant Keto Stir Fry Veggies recipe! This quick and easy dish is packed with colorful, nutrient-rich vegetables like zucchini, yellow squash, broccoli florets, red bell pepper, and button mushrooms, all infused with the bold flavors of fresh garlic, ginger, and an irresistible coconut aminos-based stir fry sauce. Sautéed in avocado oil and finished with a touch of sesame oil, red pepper flakes, and a sprinkle of sesame seeds, this keto-friendly side or standalone meal boasts the perfect balance of crispness and tenderness. Ready in just 25 minutes, it’s the ultimate gluten-free and paleo dish to satisfy your cravings for healthy Asian-inspired flavors without compromising your carb count. Whether you're meal prepping or seeking a light, wholesome option, this recipe is sure to become a weeknight favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium yellow squash
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 cup button mushrooms
- 3 whole garlic cloves
- 1 inch ginger
- 3 tablespoons coconut aminos
- 2 tablespoons sesame oil
- 2 tablespoons avocado oil
- 0.5 teaspoons red pepper flakes
- 1 tablespoon sesame seeds
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash all the veggies thoroughly and pat them dry.
Slice the zucchini, yellow squash, and red bell pepper into thin strips. Cut the broccoli into small florets and slice the mushrooms into thin pieces.
Mince the garlic cloves and grate the ginger.
In a small bowl, whisk together coconut aminos, sesame oil, and red pepper flakes to create the stir fry sauce. Set aside.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the skillet and sauté for about 1 minute until fragrant.
Toss in the broccoli florets and cook for 2 minutes, stirring frequently.
Add the sliced zucchini, yellow squash, red bell pepper, and mushrooms to the skillet. Stir fry for 5-6 minutes until the veggies are tender but still crisp.
Pour the stir fry sauce over the veggies and toss to coat evenly. Cook for another 1-2 minutes.
Season the stir fry with salt and black pepper to taste.
Remove the skillet from the heat and garnish with sesame seeds before serving.
Serve immediately as a side dish or enjoy it on its own for a light keto meal.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5791 mg | 252% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 50.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1915 mg | 41% | |
*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.
