Low Carb Stir-Fried Vegetables
Transform your weeknight dinner routine with this quick and flavorful recipe for Low Carb Stir-Fried Vegetables. Packed with vibrant zucchini, crisp broccoli florets, sweet red bell peppers, and tender snow peas, this dish showcases a medley of fresh, nutrient-rich vegetables cooked to perfection in a wok or skillet. Enhanced by the bold flavors of garlic, ginger, soy sauce, and a hint of sesame oil, every bite is infused with irresistible Asian-inspired goodness. This gluten-free and low-carb stir-fry is ready in just 25 minutes, making it an excellent option for busy schedules or a health-conscious lifestyle. Serve these tender-crisp veggies on their own or pair them with grilled proteins like chicken or tofu for a complete and satisfying meal. Perfect for those seeking a quick, wholesome, and delicious dinner idea!
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Recipe Information
Ingredients
- 2 medium (sliced into thin half-moons) Zucchini
- 2 cups Broccoli florets
- 1 medium (thinly sliced) Red bell pepper
- 1 cup Snow peas
- 1 cup (sliced) Mushrooms
- 2 tablespoons Avocado oil
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 1 teaspoon Sambal oelek (optional for heat)
- 1 teaspoon (for garnish) Sesame seeds
Instructions
Prepare all vegetables by washing and slicing according to the ingredient list. Keep them ready and organized for quick cooking.
Heat a large skillet or wok over medium-high heat. Add the avocado oil and allow it to heat for 30 seconds.
Add the minced garlic and grated ginger to the hot oil, stirring frequently for 30 seconds until fragrant.
Add the broccoli florets to the pan first, as they take slightly longer to cook. Stir-fry for 2 minutes.
Next, add the zucchini, red bell pepper, snow peas, and mushrooms to the wok. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
Reduce the heat to medium, then stir in the soy sauce (or tamari), sesame oil, and sambal oelek (if using). Toss the vegetables to coat evenly in the sauce.
Cook for an additional 1-2 minutes to allow the flavors to meld. Remove from heat immediately to prevent overcooking.
Transfer the stir-fried vegetables to a serving dish and garnish with sesame seeds.
Serve warm as a standalone dish or alongside a low-carb protein like grilled chicken or tofu.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6093 mg | 265% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 40.6 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2246 mg | 48% | |
*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.
