Low Carb Mixed Vegetable Stir Fry
Transform your weeknight dinner routine with this vibrant, nutrient-packed Low Carb Mixed Vegetable Stir Fry, a quick and flavorful dish that’s both healthy and satisfying. Featuring fresh broccoli florets, red bell pepper, zucchini, snap peas, mushrooms, and baby corn, this stir fry bursts with color and crunch. Infused with the bold flavors of garlic, ginger, low-sodium soy sauce, sesame oil, and a hint of crushed red pepper for a subtle kick, it’s perfectly seasoned without overpowering. Ready in just 25 minutes, this recipe is ideal for busy evenings, offering a guilt-free, low-carb option that's loaded with vitamins and fiber. Garnished with sesame seeds and scallions, it’s an eye-catching dish that’s as delicious as it is nutritious. Perfect served on its own or as a side dish, this quick stir fry is a must-try for anyone craving a wholesome, low-carb meal.
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Recipe Information
Ingredients
- 200 grams broccoli florets
- 1 medium red bell pepper
- 1 medium zucchini
- 100 grams baby corn
- 100 grams snap peas
- 150 grams mushrooms
- 3 garlic cloves
- 1 inch piece fresh ginger
- 3 tablespoons soy sauce (low sodium)
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 0.5 teaspoon crushed red pepper flakes
- 1 tablespoon sesame seeds
- 2 scallions
Instructions
Begin by preparing the vegetables: Cut the broccoli into small florets, slice the red bell pepper into thin strips, cut the zucchini into half-moons, halve the baby corn, trim the ends of the snap peas, and slice the mushrooms.
Mince the garlic cloves and grate the fresh ginger.
Cut the scallions diagonally into thin slices and set aside for garnishing.
In a large wok or shallow pan, heat the olive oil over medium-high heat.
Add the minced garlic and grated ginger, stirring frequently for about 30 seconds until fragrant, being careful not to burn them.
Increase the heat to high, add the broccoli florets and stir fry for 2 minutes.
Add the red bell pepper, zucchini, baby corn, snap peas, and mushrooms. Continue to stir fry for another 4-5 minutes, or until the vegetables are tender-crisp.
Pour in the low sodium soy sauce and add the crushed red pepper flakes and sesame oil. Stir everything to evenly coat the vegetables.
Sprinkle with sesame seeds and toss again.
Remove from heat and transfer the stir fry to a serving dish.
Garnish with sliced scallions before serving.
Serve hot and enjoy your nutritious low carb meal!
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3675 mg | 160% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 31.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2004 mg | 43% | |
*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.
