Low Carb Veggie Stir Fry
Bright, colorful, and bursting with flavor, this Low Carb Veggie Stir Fry is the perfect quick and healthy meal. Packed with nutrient-dense vegetables like broccoli, zucchini, red bell pepper, snap peas, and mushrooms, this dish is stir-fried to crisp-tender perfection in a fragrant mix of garlic, ginger, and sesame oil. Tossed in a savory low-sodium soy sauce (or coconut aminos for a gluten-free twist) and finished with a sprinkle of sesame seeds and scallions, it’s as delicious as it is wholesome. Ready in just 25 minutes, this keto-friendly stir fry is a versatile option for a satisfying standalone meal or paired with cauliflower rice for an extra boost. Whether you're meal prepping or whipping up a last-minute dinner, this low-carb recipe is a vibrant and flavorful addition to your healthy eating plan!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium carrot
- 1 cup snap peas
- 1 cup mushrooms
- 3 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons low-sodium soy sauce (or coconut aminos for gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 0.5 teaspoon red chili flakes (optional, for heat)
- 2 stalks scallions (green onions)
Instructions
Wash and prepare the vegetables: Cut the broccoli florets into bite-sized pieces, slice the zucchini into thin half-moons, julienne the carrot, slice the red bell pepper, and halve the mushrooms.
Mince the garlic and grate the ginger. Chop the scallions into small pieces and set aside for garnish.
In a small bowl, whisk together the low-sodium soy sauce (or coconut aminos), sesame oil, and red chili flakes if using. Set the sauce aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.
Start cooking the vegetables: Add the broccoli, carrot, and red bell pepper to the pan, stirring frequently for 3-4 minutes.
Add the zucchini, snap peas, and mushrooms to the skillet. Stir-fry for another 3-4 minutes, ensuring the vegetables remain crisp-tender.
Pour the prepared sauce over the vegetables and toss to coat evenly. Cook for another 1-2 minutes until the sauce has slightly reduced.
Remove the stir fry from heat and garnish with sesame seeds and chopped scallions.
Serve immediately and enjoy as is or pair with cauliflower rice for a more filling low-carb meal.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 31.9 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1776 mg | 38% | |
*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.
