Keto Potato Stir-Fry
Satisfy your comfort food cravings with this Keto Potato Stir-Fry, a low-carb twist on a classic favorite! Instead of starchy potatoes, this recipe features tender turnips perfectly caramelized to mimic the texture and flavor of traditional spuds—a keto-friendly swap that keeps the net carbs in check. Vibrant red bell peppers and zucchini add a fresh crunch, while a savory blend of soy sauce, garlic, and ground black pepper ties everything together with bold, umami-packed flavor. A sprinkle of green onions and toasted sesame seeds provides the perfect finishing touch, making this dish as visually stunning as it is delicious. Ready in just 35 minutes, this quick and easy stir-fry is ideal for weeknight dinners or meal prep and pairs beautifully with your favorite protein. Dive into this low-carb, veggie-loaded delight that's sure to become a staple in your keto culinary repertoire!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 medium-sized Turnips
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 medium Red bell pepper
- 1 medium Zucchini
- 2 tablespoons Soy sauce
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Salt
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
Directions
Step 1
Peel and dice the turnips into 1/2-inch cubes.
Step 2
Mince the garlic cloves and set aside.
Step 3
Slice the red bell pepper and zucchini into thin strips.
Step 4
Heat one tablespoon of olive oil in a large skillet over medium heat.
Step 5
Add the turnip cubes to the skillet and cook for about 10 minutes, stirring occasionally, until the turnips start to soften and brown on the edges.
Step 6
Remove the turnips from the skillet and set aside.
Step 7
Add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 8
Add the sliced bell pepper and zucchini to the skillet and stir-fry for about 5 minutes until tender-crisp.
Step 9
Return the cooked turnips to the skillet, add the soy sauce, ground black pepper, and salt. Stir everything together and cook for another 2-3 minutes until the vegetables are coated and heated through.
Step 10
Slice the green onions and add them to the stir-fry just before serving.
Step 11
Transfer the stir-fry to a serving dish and garnish with sesame seeds.
Step 12
Serve hot and enjoy your keto-friendly 'potato' stir-fry!
Nutrition Facts
| Serving size | (814.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 560.3 |
| Total Fat 34.5g | 0% |
| Saturated Fat 5.4g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3882.2mg | 0% |
| Total Carbohydrate 54.9g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 33.4g | |
| Protein 12.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 211.1mg | 0% |
| Iron 4.3mg | 0% |
| Potassium 1696.6mg | 0% |
Source of Calories