Low Carb Quick and Easy Vegetable Stir-Fry
Elevate your weeknight dinner game with this Low Carb Quick and Easy Vegetable Stir-Fry, a vibrant medley of fresh, nutrient-rich vegetables infused with garlic, ginger, and a savory soy sauce blend. Perfect for healthy eating, this dish comes together in just 25 minutes, making it an ideal choice for busy schedules. Featuring colorful broccoli, red bell pepper, zucchini, carrot, and snow peas, this stir-fry is not only visually stunning but also packed with flavor and wholesomeness. Cooked in a splash of olive or coconut oil and finished with a touch of sesame oil, each bite delivers a satisfying crunch and umami depth. Serve it hot straight from the pan as a standalone low-carb meal or pair it with lean protein for a more filling option—this recipe is as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil or coconut oil
- 2 cups Broccoli florets
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 small Carrot
- 1 cup Snow peas
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt
Instructions
Wash all the vegetables thoroughly under cold water and pat them dry with a clean kitchen towel.
Cut the broccoli into small florets, slice the red bell pepper and zucchini into thin strips, and slice the carrot into thin rounds.
Trim the ends off the snow peas.
Peel and finely mince the garlic cloves and ginger.
Heat the olive oil in a large wok or non-stick skillet over medium-high heat until it is shimmering but not smoking.
Add the minced garlic and ginger to the oil, stirring constantly for about 30 seconds until fragrant.
Add the broccoli florets and sliced carrots to the pan and stir-fry for 2–3 minutes.
Stir in the red bell pepper, zucchini strips, and snow peas. Continue to stir-fry for another 3–4 minutes until the vegetables are crisp-tender.
Drizzle the stir-fried vegetables with soy sauce and sesame oil, then stir to combine.
Season the mixture with black pepper and salt, adjusting to taste.
Serve the vegetable stir-fry immediately, hot and fresh from the pan.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 25.9 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1234 mg | 26% | |
*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.
