Low Carb Stir-Fried Octopus with Vegetables
Elevate your weeknight dinners with this vibrant and flavorful Low Carb Stir-Fried Octopus with Vegetables recipe! Combining tender, pre-cooked octopus with an array of colorful veggies like crunchy broccoli, zucchini, and sweet bell peppers, this dish is both nutritious and satisfying. Infused with bold flavors from a tangy soy sauce-lime dressing, aromatic garlic and ginger, and a touch of sesame oil, it’s perfect for those looking for a healthy, low-carb meal without compromising on taste. Ready in just 30 minutes, this easy stir-fry pairs beautifully with cauliflower rice or a fresh salad, making it ideal for busy weekdays or an impressive dinner party dish. Garnished with vibrant scallions and a sprinkle of sesame seeds, this seafood stir-fry offers a gourmet touch in every bite. A delightful blend of texture, spice, and zest awaits!
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Recipe Information
Ingredients
- 500 grams Octopus (cleaned and pre-cooked)
- 1 medium Zucchini
- 1 medium Bell Pepper (red, orange, or yellow)
- 150 grams Broccoli florets
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Soy sauce (low sodium, gluten-free if needed)
- 1 tablespoon Sesame oil
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice (freshly squeezed)
- 0.5 teaspoons Red chili flakes (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 teaspoon Sesame seeds (for garnish)
- 2 stalks Scallions (sliced for garnish)
Instructions
Slice the pre-cooked octopus into bite-sized pieces and set aside.
Prepare the vegetables: Cut the zucchini and bell pepper into thin strips. Separate the broccoli into small, bite-sized florets.
In a small bowl, whisk together the soy sauce, sesame oil, lime juice, and red chili flakes (if using). Set this sauce aside.
Heat 1 tablespoon of olive oil in a large, non-stick skillet or wok over medium-high heat.
Add the broccoli florets to the skillet and stir-fry for 2-3 minutes until they are slightly tender but still crisp.
Push the broccoli to the edges of the skillet and add another tablespoon of olive oil. Add the zucchini and bell pepper strips, stir-frying for another 2-3 minutes until they soften slightly.
Add the garlic and ginger to the skillet, stirring for 30 seconds until fragrant.
Push the vegetables to the edges and add the sliced octopus to the center of the skillet, cooking for 1-2 minutes to warm through.
Pour the prepared soy sauce mixture over the octopus and vegetables. Toss everything together until well coated and heated through, about 1-2 minutes.
Season with salt and black pepper to taste.
Serve immediately, garnished with sesame seeds and sliced scallions.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 21.8 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2232 mg | 47% | |
*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.
