Low-carb ginger garlic veggie stir-fry with sesame oil
This low-carb ginger garlic veggie stir-fry with sesame oil features a vibrant mix of broccoli, peppers, and asparagus, all sautéed with aromatic ginger and garlic. Quick and healthy, it's perfect for a nutritious meal with a delightful savory flavor.
Cook time 10 min
Prep time 10 min
Ingredients:
1 tbsp sesame oil1 cup broccoli
1/2 green pepper
1/2 red pepper
5 spears asparagus
1/2 cup onion
2 garlic cloves
2 tbsp soy sauce
1 tbsp ginger root
The low-carb ginger garlic veggie stir-fry with sesame oil is a quick, healthy, and flavorful meal that features a medley of fresh vegetables. Perfect for a nutritious lunch or dinner, this stir-fry is rich in vitamins and minerals while keeping the carb count low. The combination of ginger, garlic, and sesame oil provides a delightful aromatic and savory taste, making it both satisfying and delicious.
Instructions:
- Wash all the vegetables thoroughly.
- Cut the broccoli into bite-sized florets.
- Slice the green and red bell peppers into thin strips.
- Trim the asparagus ends and cut them into 2-inch pieces.
- Thinly slice the onion.
- Mince the garlic cloves.
- Peel and mince the ginger root.
- Place a large skillet or wok over medium-high heat.
- Add 1 tablespoon of sesame oil and let it heat up for about 1 minute.
- Add the minced garlic and ginger to the pan.
- Sauté for about 30 seconds to 1 minute until they become fragrant, being careful not to let them burn.
- Add the sliced onion to the pan and sauté for about 2 minutes until it begins to soften.
- Add the broccoli florets, green bell pepper, red bell pepper, and asparagus pieces.
- Stir-fry everything together for about 5-7 minutes, or until the vegetables reach your desired level of tenderness. Stir frequently to ensure even cooking.
- Pour 2 tablespoons of soy sauce over the vegetables.
- Stir well to coat all the veggies with the sauce.
- Cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Remove the pan from heat.
- Serve the stir-fry immediately, either on its own or with a side of cauliflower rice for a low-carb meal.
This low-carb ginger garlic veggie stir-fry is not only simple to make but also packed with flavor and nutrition. Whether you're looking for a quick weeknight dinner or a healthy meal prep option, this recipe delivers. Enjoy the wholesome goodness of fresh vegetables infused with the zest of ginger, the aroma of garlic, and the distinct taste of sesame oil.
Low-carb ginger garlic veggie stir-fry with sesame oil FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Yes, you can substitute or add other low-carb vegetables like zucchini, spinach, or cauliflower. Just adjust cooking times based on the vegetables used.
The vegetables should be tender yet still crisp. Check them after 5-7 minutes of stir-frying; adjust the time based on your preference for doneness.
Yes, this recipe is already vegan as it does not include any animal products. Just ensure the soy sauce used is gluten-free if required.
You can substitute soy sauce with coconut aminos or tamari for a gluten-free option. Adjust the amount to taste, as they may have different saltiness.
Tips:
- Cut all your vegetables to similar sizes to ensure even cooking.
- Preheat your pan and make sure it’s hot before adding sesame oil to achieve a perfect stir-fry texture.
- Do not overcook the vegetables; they should be tender-crisp to maintain their nutrients and freshness.
- Feel free to customize with other low-carb vegetables like zucchini or spinach.
- For extra protein, add tofu, chicken, or shrimp to the stir-fry.
- Prepare all ingredients before you start cooking, as stir-frying is a quick process and requires your full attention.
Nutrition per serving
4 ServingsCalories 66kcal
Protein 2.31g
Carbohydrates 7g
Fiber 2.04g
Sugar 2.94g
Fat 3.64g
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