Keto Stir-Fried Wok Vegetables

Bursting with vibrant colors and bold flavors, this Keto Stir-Fried Wok Vegetables recipe is the perfect low-carb side dish or light main course for healthy, guilt-free eating. Packed with nutrient-rich zucchini, crisp bell peppers, crunchy broccoli florets, and tender snow peas, this dish is a celebration of fresh produce. Infused with garlic, ginger, and a savory soy sauce (or coconut aminos for a gluten-free twist), it delivers just the right balance of umami and brightness, thanks to a splash of sesame oil and rice vinegar. Quick to make, with a total cook time of just 10 minutes, this one-pan dish is a hassle-free way to incorporate more vegetables into your keto lifestyle. Garnish with sesame seeds for an eye-catching finish, and enjoy a flavorful stir-fry that’s as satisfying as it is wholesome.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 2 large Bell peppers (red, yellow, or green)
• 2 cups Broccoli florets
• 1 cup Snow peas
• 1 cup Mushrooms, sliced
• 2 tablespoons Avocado oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 3 tablespoons Soy sauce (or coconut aminos for a gluten-free option)
• 1 teaspoon Sesame oil
• 1 teaspoon Rice vinegar
• 1 teaspoon Sesame seeds (optional, for garnish)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Wash all the vegetables thoroughly and pat them dry.

Step 2

Slice the zucchini into thin rounds or half-moons, depending on your preference.

Step 3

Deseed and slice the bell peppers into thin strips.

Step 4

Cut the broccoli into small, bite-sized florets.

Step 5

Remove any strings from the snow peas, if needed.

Step 6

Heat a wok or large skillet over medium-high heat. Once hot, add the avocado oil.

Step 7

Add minced garlic and ginger to the heated oil, stirring for 30 seconds until fragrant.

Step 8

Add the broccoli florets to the wok and stir-fry for 2 minutes until they begin to soften.

Step 9

Add the sliced zucchini, bell peppers, snow peas, and mushrooms to the wok. Stir-fry for 5 minutes, stirring frequently, until the vegetables are tender but crisp.

Step 10

In a small bowl, whisk together the soy sauce (or coconut aminos), sesame oil, rice vinegar, salt, and black pepper.

Step 11

Pour the sauce over the vegetables in the wok and toss well to coat evenly. Cook for an additional 1-2 minutes until the sauce is heated through.

Step 12

Remove the wok from heat and transfer the stir-fried vegetables to a serving dish.

Step 13

Optional: Garnish with sesame seeds before serving.

Nutrition Facts

Serving size	(1189.0g)

Amount per serving	% Daily Value*
Calories	758.0

Total Fat 45.1g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 7615.8mg	0%
Total Carbohydrate 73.0g	0%
Dietary Fiber 18.2g	0%
Total Sugars 47.8g
Protein 23.9g	0%

Vitamin D 14IU	0%
Calcium 278.5mg	0%
Iron 8.0mg	0%
Potassium 2328.6mg	0%

*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.

Source of Calories

Fat: 51.2%

Protein: 12.0%

Carbs: 36.8%