Low Carb Stir-Fry Vegetables

Elevate your vegetable game with this vibrant and nutrient-packed Low Carb Stir-Fry Vegetables recipe—an ideal choice for quick, wholesome meals! Packed with fresh, colorful veggies like broccoli, zucchini, red bell pepper, and mushrooms, this dish is stir-fried to tender-crisp perfection with the bold flavors of garlic, ginger, and a savory coconut aminos-based sauce. The recipe is not only gluten-free and low-carb but also ready in just 20 minutes, making it perfect for busy weeknights or health-conscious meal prep. Finished with a drizzle of aromatic sesame oil and optional garnishes like sesame seeds and green onions, this stir-fry is bursting with flavor and versatility. Serve it as a light stand-alone dish or pair it with your favorite protein for a complete low-carb dinner.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 medium Zucchini
• 1 medium Red bell pepper
• 1 medium Yellow squash
• 1 cup Mushrooms
• 2 cloves Garlic
• 1 teaspoon Ginger
• 3 tablespoons Coconut aminos (or low-sodium soy sauce)
• 2 teaspoons Sesame oil
• 1 tablespoon Avocado oil (or olive oil)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Sesame seeds (optional, for garnish)
• 1 stalk Green onions (optional, for garnish)

Directions

Step 1

Wash and prepare all vegetables. Cut the broccoli into bite-sized florets, slice the zucchini and yellow squash into half-moons, cut the red bell pepper into thin strips, and slice the mushrooms.

Step 2

Mince the garlic and finely grate or mince the ginger. Set both aside.

Step 3

Heat the avocado oil in a large skillet or wok over medium-high heat.

Step 4

Add the garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.

Step 5

Add the broccoli to the skillet and cook for 2 minutes, stirring frequently.

Step 6

Add the zucchini, yellow squash, red bell pepper, and mushrooms to the skillet. Sprinkle with salt and black pepper. Stir-fry for 5–6 minutes, or until the vegetables are tender-crisp.

Step 7

Drizzle the coconut aminos (or low-sodium soy sauce) and sesame oil over the vegetables. Toss everything to coat evenly and cook for an additional 1–2 minutes.

Step 8

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

Step 9

Optional: Garnish with sesame seeds and chopped green onions before serving.

Nutrition Facts

Serving size	(977.1g)

Amount per serving	% Daily Value*
Calories	750.2

Total Fat 51.6g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 14.7g
Cholesterol 0mg	0%
Sodium 5335.6mg	0%
Total Carbohydrate 59.4g	0%
Dietary Fiber 13.5g	0%
Total Sugars 39.1g
Protein 18.6g	0%

Vitamin D 0IU	0%
Calcium 235.2mg	0%
Iron 5.1mg	0%
Potassium 1971.6mg	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: 59.8%

Protein: 9.6%

Carbs: 30.6%