Low-Carb Vegetable Stir Fry Recipe
A crisp, colorful low-carb stir fry bursting with vibrant vegetables, savory sauce, and quick-cooking ease—healthy without tasting like punishment.
Ingredients
- 2 tbsp sesame oil
- 2 garlic cloves minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 zucchini sliced
- 1 cup mushrooms sliced
- ½ cup snap peas
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup optional, for balance
- ½ tsp chili flakes
- 2 green onions chopped
- 1 tsp sesame seeds
Instructions
- Heat sesame oil in wok on medium-high. Sauté garlic and ginger for 2 minutes until fragrant.
- Add broccoli, bell pepper, zucchini, mushrooms, and snap peas. Stir fry 6–7 minutes until tender but crisp.
- Mix soy sauce, rice vinegar, maple syrup, and chili flakes in a small bowl.
- Pour sauce over vegetables. Toss well to coat evenly.
- Garnish with green onions and sesame seeds. Serve hot, solo or over cauliflower rice for extra low-carb goodness.
Notes
Nutritional Values (per serving)
- Calories: 160
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
Vitamins and Minerals (per serving)
- Vitamin C: 70%
- Vitamin A: 33%
- Iron: 12%
- Potassium: 15%
- Calcium: 6%
Notes and Tips
- Use cauliflower rice or shirataki noodles to keep carbs low but still feel full.
- Add tofu or tempeh for extra protein.
- Squeeze lemon juice right before serving for freshness.
- Swap sesame oil for avocado oil if preferred.
- Keep vegetables slightly crisp—they taste better and save nutrients.