This Asian vegetable stir-fry is a quick vegan dish that is perfect for any of the menus. It's easy, quick, and delicious too. Serve them as a side dish or as mains, these are pleasant to the taste buds.
All the vegetables used in this stir-fry are low in carbs and hence perfect for the keto diet as well. Even if you are not following any diet, you can simply grab this healthy colorful plate of stir-fried veggies for you. This stir-fry is a yummy and quick dish.
And stir-frying vegetables is always better than boiling because it helps to release antioxidants effectively. In this Asian vegetable stir fry the vegetables are sauteed or cooked in stir-fry sauce. Also adding lots of garlic brings on extra flavor to the vegetable stir fry. Asian Vegetable Stir-fry
Asian Vegetables Stir Fry
Ingredients -
I have used broccoli, cauliflower, green beans, red bell pepper, yellow bell pepper, red cabbage, ginger, and garlic. Here you can also add some mushrooms, snap peas/snow peas, or zucchini to the Asian vegetable stir fry.
For stir fry sauce -
soy sauce, white vinegar, hot sauce, brown sugar, chili flakes, grated ginger, cornstarch
(Note - Soy sauce contains 1g per 1 tbsp and hence it's okay to consume this in moderation while following the keto diet.)
Instructions -
Wash and clean all vegetables. Dice them into bite-sized pieces.
Heat 4 tbsp oil in a pan. Add diced onion and minced garlic. Saute for a minute. Then add cauliflower, broccoli, green beans, and carrots. Saute for 4 - 5 minutes on medium-high flame stirring in between till they are cooked tender but with a crunch/ bite.
Add the bell peppers, red cabbage, mushrooms, and zucchini. Stir them for another 3 - 4 minutes.
In a bowl, add soy sauce, hot sauce or chili pepper flakes, crushed black pepper, grated ginger, brown sugar, and vinegar. Add a little water and cornstarch. Mix everything well making the stirfry sauce.
Pour the sauce into the pan and simmer for 2 minutes or till the sauce is absorbed by the vegetables. Turn off the heat and sprinkle some toasted sesame seeds.
Tips
Again when we stir fry vegetables they consume a little more oil for complete cooking. But while stir-frying it is important to add hard vegetables first and then the softer vegetables.
If you are looking for a few more low-carb recipes, read my cauliflower fried rice recipe, buttery garlic sautéed spinach.
Asian Vegetables Stir Fry
Low Carb Asian Stir Fried Vegetables
Equipment
- Skillet/ pan/ kadai
Ingredients
- 1 cup broccoli 8 - 10 bite sized florets
- 1 cup cauliflower 8 - 10 bite-sized florets
- 10 green beans cut into pieces
- 1/2 cup bell pepper red + yellow + green
- 5 cherry tomatoes cut into halves
- 1 cup red cabbage Shredded finely
- 4 garlic pods crushed
- 1/4 tsp salt or as per taste
- 1/2 tsp white vinegar
- 1/2 tsp soy sauce
- 1/4 tsp black pepper freshly crushed
Instructions
- Wash and clean all vegetables. Dice them into bite-sized pieces.
- Heat 4 tbsp oil in a pan. Add diced onion and minced garlic. Saute for a minute.
- Then add cauliflower, broccoli, green beans, and carrots.
- Saute for 4 - 5 minutes on medium-high flame stirring in between till they are cooked tender but with a crunch/ bite.
- Add the bell peppers, red cabbage, mushrooms, and zucchini. Stir them for another 3 - 4 minutes.
- In a bowl, add soy sauce, hot sauce or chili pepper flakes, crushed black pepper, grated ginger, brown sugar, and vinegar. Add a little water and cornstarch. Mix everything well making the stirfry sauce.
- Pour the sauce into the pan and simmer for 2 minutes or till the sauce is absorbed by the vegetables.
- Turn off the heat and sprinkle some toasted sesame seeds.
Notes
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