Low Carb Easy Stir-Fried Vegetables
Bright, fresh, and bursting with flavor, this Low Carb Easy Stir-Fried Vegetables recipe is a quick and healthy dish perfect for busy weeknights or meal prep. Featuring a colorful medley of crisp-tender broccoli, zucchini, red bell pepper, carrot, and snow peas, this stir-fry is seasoned with aromatic garlic, ginger, and a savory soy sauce sesame oil blend. Ready in just 25 minutes, this recipe is not only low-carb and packed with vitamins and fiber, but it’s also a versatile side dish or light main course that can be paired with grilled proteins or served over cauliflower rice for a complete meal. Perfect for those seeking a simple, keto-friendly, and veggie-loaded option, this vibrant dish is a delicious way to enjoy clean eating without compromising on taste!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Snow peas
- 3 large Garlic cloves
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger
- 0.5 teaspoon Black pepper
- 2 stalks Green onions
Instructions
Begin by preparing all the vegetables. Cut the broccoli into bite-sized florets, slice the medium zucchini into half-moons, and julienne the red bell pepper and carrot. Trim the ends off the snow peas.
Mince the garlic cloves and grate or finely mince the ginger.
Slice the green onions thinly, remembering to separate the white parts from the green stalks for garnish later.
In a large wok or skillet, heat the olive oil over medium-high heat until shimmering.
Add the minced garlic and ginger to the wok and sauté for about 30 seconds until fragrant, continuously stirring to prevent burning.
Add the broccoli florets, carrot, and red bell pepper to the wok. Stir-fry for about 3 minutes until they begin to soften.
Mix in the zucchini and snow peas. Continue stir-frying for another 3-4 minutes until all the vegetables are tender-crisp.
Pour the soy sauce over the veggies, add the sesame oil, and season with black pepper to your taste. Stir well to coat all the vegetables evenly in the sauce.
Continue cooking for 1 more minute, allowing the soy sauce to slightly reduce.
Remove from heat and sprinkle the sliced green onions over the top.
Serve the stir-fried vegetables immediately, either as a side dish or a main course.
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 25.6 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1272 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.
