Low Carb Veggie Stir Fry

Bursting with vibrant colors and bold flavors, this Low Carb Veggie Stir Fry is a quick and healthy dish perfect for busy weeknights or meal prep. Featuring crisp-tender broccoli, zucchini, red bell pepper, snap peas, and mushrooms, this recipe combines fresh, nutrient-packed vegetables with the aromatic trio of garlic, ginger, and sesame oil for a crave-worthy flavor profile. Tossed in a savory low-sodium soy sauce (or coconut aminos for a gluten-free option) and finished with a sprinkle of sesame seeds and scallions, this low-carb stir fry is ready in just 25 minutes and can be served as is or paired with cauliflower rice for a hearty, guilt-free meal. Ideal for those following a keto, gluten-free, or low-carb lifestyle, this versatile dish brings restaurant-worthy taste to your kitchen with minimal effort.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups broccoli florets
• 1 medium zucchini
• 1 medium red bell pepper
• 1 medium carrot
• 1 cup snap peas
• 1 cup mushrooms
• 3 cloves garlic
• 1 teaspoon ginger
• 3 tablespoons low-sodium soy sauce (or coconut aminos for gluten-free option)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• 0.5 teaspoon red chili flakes (optional, for heat)
• 2 stalks scallions (green onions)

Directions

Step 1

Wash and prepare the vegetables: Cut the broccoli florets into bite-sized pieces, slice the zucchini into thin half-moons, julienne the carrot, slice the red bell pepper, and halve the mushrooms.

Step 2

Mince the garlic and grate the ginger. Chop the scallions into small pieces and set aside for garnish.

Step 3

In a small bowl, whisk together the low-sodium soy sauce (or coconut aminos), sesame oil, and red chili flakes if using. Set the sauce aside.

Step 4

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

Step 5

Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.

Step 6

Start cooking the vegetables: Add the broccoli, carrot, and red bell pepper to the pan, stirring frequently for 3-4 minutes.

Step 7

Add the zucchini, snap peas, and mushrooms to the skillet. Stir-fry for another 3-4 minutes, ensuring the vegetables remain crisp-tender.

Step 8

Pour the prepared sauce over the vegetables and toss to coat evenly. Cook for another 1-2 minutes until the sauce has slightly reduced.

Step 9

Remove the stir fry from heat and garnish with sesame seeds and chopped scallions.

Step 10

Serve immediately and enjoy as is or pair with cauliflower rice for a more filling low-carb meal.

Nutrition Facts

Serving size	(975.0g)

Amount per serving	% Daily Value*
Calories	664.1

Total Fat 37.3g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 10.7g
Cholesterol 0mg	0%
Sodium 3698.0mg	0%
Total Carbohydrate 61.7g	0%
Dietary Fiber 17.0g	0%
Total Sugars 31.9g
Protein 23.8g	0%

Vitamin D 0IU	0%
Calcium 251.3mg	0%
Iron 7.6mg	0%
Potassium 1775.9mg	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: 49.5%

Protein: 14.0%

Carbs: 36.4%