Low Carb Savory Mushroom Stir Fry

Dive into a bowl of bold, umami-rich flavor with this Low Carb Savory Mushroom Stir Fry, a quick and easy weeknight dish that’s as healthy as it is satisfying. Featuring tender mushrooms, vibrant red bell peppers, crisp zucchini, and aromatic garlic and ginger, this stir fry is a colorful medley of fresh vegetables brought together with a low-sodium soy sauce glaze. Perfectly cooked in just 10 minutes, the dish is finished with a sprinkle of sesame seeds and a garnish of scallions for added crunch and freshness. Low in carbs and brimming with nutrients, this vegetarian recipe is not only a crowd-pleaser but also a versatile option that pairs wonderfully with your favorite protein or a simple side of steamed vegetables. Whether you’re looking for a keto-friendly dinner or a flavorful meal prep idea, this veggie-packed stir fry is your new go-to.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams Mushrooms (button or cremini)
• 1 whole Red bell pepper
• 1 whole Zucchini
• 1 small Yellow onion
• 3 whole Garlic cloves
• 2 tablespoons Soy sauce (low sodium)
• 2 tablespoons Olive oil
• 1 teaspoon Ginger (fresh, grated)
• 1 tablespoon Sesame seeds
• 2 whole Green onions (scallions)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by cleaning and slicing the mushrooms into thick pieces to ensure they hold texture during cooking.

Step 2

Deseed and slice the red bell pepper into thin strips.

Step 3

Cut the zucchini into half-moons by halving it lengthwise and slicing across.

Step 4

Finely chop the yellow onion and mince the garlic cloves.

Step 5

Slice the green onions into thin rounds, separating the white and green parts.

Step 6

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of olive oil.

Step 7

Once the oil is hot, add the onions and sauté for about 2 minutes until translucent.

Step 8

Add the garlic and grated ginger, stirring for another 30 seconds until fragrant.

Step 9

Increase the heat to high and add the sliced mushrooms, cooking for about 5 minutes until they start to brown and release their moisture.

Step 10

Add the red bell pepper and zucchini slices, stirring them for about 3 minutes until just tender.

Step 11

Pour in the soy sauce, mixing well to coat all the vegetables evenly. Continue to cook for another 2 minutes.

Step 12

Sprinkle the sesame seeds, salt, and black pepper over the stir fry, and toss quickly to combine.

Step 13

Remove from heat, garnish with the sliced green parts of the green onions, and serve hot alongside a steamed vegetable or protein of choice.

Nutrition Facts

Serving size	(974.7g)

Amount per serving	% Daily Value*
Calories	586.9

Total Fat 35.6g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 3493.7mg	0%
Total Carbohydrate 52.1g	0%
Dietary Fiber 12.0g	0%
Total Sugars 31.1g
Protein 24.0g	0%

Vitamin D 35IU	0%
Calcium 96.4mg	0%
Iron 5.3mg	0%
Potassium 2673.9mg	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: 51.3%

Protein: 15.4%

Carbs: 33.4%