Low Carb Stir-Fry Vegetables
Bright, colorful, and packed with flavor, this Low Carb Stir-Fry Vegetables recipe is a quick and healthy meal that's perfect for busy weeknights or as a flavorful side dish. Featuring a medley of crisp broccoli florets, tender zucchini, vibrant red bell peppers, earthy mushrooms, and golden yellow squash, this dish is sautéed to perfection in avocado oil before being infused with the aromatic kick of garlic and fresh ginger. A drizzle of coconut aminos and sesame oil ties it all together, creating a savory, umami-rich profile that's low-carb and gluten-free. Ready in just 20 minutes, this versatile recipe is ideal for those seeking a wholesome meal without sacrificing deliciousness. Garnish with sesame seeds and green onions for an optional finishing touch that enhances both taste and presentation! Perfect for keto diets or anyone craving a wholesome stir-fry, this dish will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 medium Yellow squash
- 1 cup Mushrooms
- 2 cloves Garlic
- 1 teaspoon Ginger
- 3 tablespoons Coconut aminos (or low-sodium soy sauce)
- 2 teaspoons Sesame oil
- 1 tablespoon Avocado oil (or olive oil)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 stalk Green onions (optional, for garnish)
Instructions
Wash and prepare all vegetables. Cut the broccoli into bite-sized florets, slice the zucchini and yellow squash into half-moons, cut the red bell pepper into thin strips, and slice the mushrooms.
Mince the garlic and finely grate or mince the ginger. Set both aside.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
Add the broccoli to the skillet and cook for 2 minutes, stirring frequently.
Add the zucchini, yellow squash, red bell pepper, and mushrooms to the skillet. Sprinkle with salt and black pepper. Stir-fry for 5–6 minutes, or until the vegetables are tender-crisp.
Drizzle the coconut aminos (or low-sodium soy sauce) and sesame oil over the vegetables. Toss everything to coat evenly and cook for an additional 1–2 minutes.
Remove the skillet from heat and transfer the stir-fry vegetables to a serving dish.
Optional: Garnish with sesame seeds and chopped green onions before serving.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 14.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5336 mg | 232% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 39.1 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1972 mg | 42% | |
*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.
