Low Carb Mixed Vegetable Stir Fry

Bright, flavorful, and irresistibly healthy, this Low Carb Mixed Vegetable Stir Fry is the ultimate quick and easy meal for busy weeknights. Packed with vibrant vegetables like broccoli, red bell pepper, zucchini, and snap peas, this dish is a feast for the senses while keeping carbs to a minimum. A fragrant blend of garlic, fresh ginger, and low-sodium soy sauce gives this stir fry its signature savory kick, with a drizzle of sesame oil and a sprinkle of sesame seeds adding the perfect nutty finish. Ready in just 25 minutes and brimming with nutrients, this one-pan meal is as colorful as it is satisfying. Perfect for low-carb enthusiasts or anyone craving a wholesome veggie-packed dish, it’s delicious on its own or served alongside your favorite protein.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams broccoli florets
• 1 medium red bell pepper
• 1 medium zucchini
• 100 grams baby corn
• 100 grams snap peas
• 150 grams mushrooms
• 3 garlic cloves
• 1 inch piece fresh ginger
• 3 tablespoons soy sauce (low sodium)
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 0.5 teaspoon crushed red pepper flakes
• 1 tablespoon sesame seeds
• 2 scallions

Directions

Step 1

Begin by preparing the vegetables: Cut the broccoli into small florets, slice the red bell pepper into thin strips, cut the zucchini into half-moons, halve the baby corn, trim the ends of the snap peas, and slice the mushrooms.

Step 2

Mince the garlic cloves and grate the fresh ginger.

Step 3

Cut the scallions diagonally into thin slices and set aside for garnishing.

Step 4

In a large wok or shallow pan, heat the olive oil over medium-high heat.

Step 5

Add the minced garlic and grated ginger, stirring frequently for about 30 seconds until fragrant, being careful not to burn them.

Step 6

Increase the heat to high, add the broccoli florets and stir fry for 2 minutes.

Step 7

Add the red bell pepper, zucchini, baby corn, snap peas, and mushrooms. Continue to stir fry for another 4-5 minutes, or until the vegetables are tender-crisp.

Step 8

Pour in the low sodium soy sauce and add the crushed red pepper flakes and sesame oil. Stir everything to evenly coat the vegetables.

Step 9

Sprinkle with sesame seeds and toss again.

Step 10

Remove from heat and transfer the stir fry to a serving dish.

Step 11

Garnish with sliced scallions before serving.

Step 12

Serve hot and enjoy your nutritious low carb meal!

Nutrition Facts

Serving size	(1010.4g)

Amount per serving	% Daily Value*
Calories	815.6

Total Fat 54.9g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 13.2g
Cholesterol 0mg	0%
Sodium 3675.2mg	0%
Total Carbohydrate 61.9g	0%
Dietary Fiber 17.4g	0%
Total Sugars 31.2g
Protein 25.5g	0%

Vitamin D 0IU	0%
Calcium 232.6mg	0%
Iron 7.6mg	0%
Potassium 2004.3mg	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: 58.6%

Protein: 12.1%

Carbs: 29.3%