This Asian vegetable stir-fry is a quick vegan dish perfect for any menu. It's easy, quick, and delicious. Serve it as a side dish or as a main; it will please the taste buds.
All the vegetables in this stir-fry are low in carbs and perfect for the keto diet. Even if you are not following any diet, you can simply grab this healthy, colorful plate of stir-fried veggies. This stir-fry is a yummy and quick dish.
Stir-frying vegetables is always better than boiling them because it effectively releases antioxidants. In this Asian vegetable stir fry, the vegetables are sauteed or cooked in a stir-fry sauce. Adding lots of garlic adds flavor to the vegetable stir fry.
Asian Vegetables Stir Fry
Ingredients -
I have used broccoli, baby corn, green beans, red and yellow bell pepper, red cabbage, ginger, and garlic in the Asian vegetable stir fry. You can also add mushrooms, snap peas/snow peas, or zucchini.
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 sautรฉed 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
- ยฝ cup bell pepper red + yellow + green
- 5 cherry tomatoes cut into halves
- 1 cup red cabbage Shredded finely
- 4 garlic pods crushed
- ยผ tsp salt or as per taste
- ยฝ tsp white vinegar
- ยฝ tsp soy sauce
- ยผ 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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