Low Carb Quick and Easy Stir Fry Vegetables
Packed with vibrant colors and crisp textures, this Low Carb Quick and Easy Stir Fry Vegetables recipe is a fast, healthy option perfect for busy weeknights. Featuring a medley of fresh broccoli, red bell peppers, zucchini, snap peas, and carrots, these veggies are lightly sautéed in a flavorful blend of garlic, ginger, soy sauce, and sesame oil, delivering a savory and aromatic dish that’s both satisfying and nutrient-rich. Ready in just 20 minutes, this stir-fry is low-carb, gluten-free, and versatile enough to serve as a nutritious side dish or a light, plant-forward main meal. Garnished with a sprinkle of sesame seeds for added crunch and visual appeal, it’s the ultimate easy dinner idea for anyone seeking quick, wholesome recipes.
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Recipe Information
Ingredients
- 1 cup broccoli florets
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup snap peas
- 1 medium carrot
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds
Instructions
Start by preparing the vegetables: chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, cut the zucchini into half-moons, and julienne the carrot.
Mince the garlic cloves and grate or finely chop the piece of ginger.
Heat a large non-stick skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the broccoli florets and carrot slices to the skillet and stir-fry for 2 minutes.
Next, add the red bell pepper, zucchini, and snap peas. Continue to stir-fry all the vegetables for an additional 3-4 minutes, or until they are brightly colored and slightly tender yet still crisp.
Drizzle the soy sauce and sesame oil over the vegetables, season with salt and black pepper, and stir everything well to combine. Cook for another minute, allowing the flavors to meld together.
Remove the skillet from the heat and transfer the stir-fried vegetables to a serving bowl.
Sprinkle the sesame seeds over the top before serving.
Serve hot as a side dish or a main light meal.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 27.0 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1019 mg | 22% | |
*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.
