Evergreen Low Carb Stir Fry (Printable)

Nutrient-dense stir fry featuring green vegetables and lean protein, perfect for a quick healthy meal.

# List of ingredients:

→ Protein

01 - 14 oz boneless, skinless chicken breast or firm tofu, thinly sliced

→ Vegetables

02 - 1 cup broccoli florets
03 - 1 cup green beans, trimmed and cut into 2-inch pieces
04 - 1 cup zucchini, sliced
05 - 1 cup sugar snap peas, trimmed
06 - 2 cups baby spinach
07 - 2 scallions, sliced

→ Aromatics & Sauces

08 - 3 cloves garlic, minced
09 - 1 tbsp grated ginger
10 - 2 tbsp soy sauce or tamari for gluten-free
11 - 1 tbsp sesame oil
12 - 1 tbsp olive oil
13 - 1 tsp chili flakes (optional)
14 - 1 tbsp rice vinegar
15 - 1 tsp erythritol or preferred low-carb sweetener

→ Garnish

16 - 1 tbsp sesame seeds
17 - Fresh cilantro or basil, chopped

# Steps:

01 - Warm olive oil and sesame oil in a large wok or skillet over medium-high heat.
02 - Add chicken or tofu slices; stir-fry 3 to 4 minutes until lightly browned. Remove and set aside.
03 - Add minced garlic and grated ginger to the pan; sauté for 30 seconds until fragrant.
04 - Add broccoli, green beans, zucchini, and sugar snap peas; stir-fry 4 to 5 minutes until crisp-tender and vibrant.
05 - Return chicken or tofu to the pan; incorporate soy sauce or tamari, rice vinegar, erythritol, and optional chili flakes. Toss thoroughly.
06 - Stir in baby spinach and sliced scallions; cook until wilted, about 1 minute.
07 - Transfer to serving dish; sprinkle with sesame seeds and chopped fresh herbs before serving.

# Expert Advice:

01 -
  • Everything cooks in under 10 minutes once your prep is done, making it perfect for those nights when hunger strikes fast.
  • The vegetables stay crisp and bright, giving you that satisfying crunch with every bite.
  • It tastes indulgent and flavorful but keeps your carb count low without feeling like you're missing out.
  • You can swap the protein or vegetables based on what's hiding in your fridge, so nothing goes to waste.
02 -
  • Don't crowd the pan when cooking the protein or it will steam instead of sear, work in batches if needed.
  • Cut all your vegetables before you start cooking because once the heat is on, everything moves fast.
  • If your vegetables release too much water, turn up the heat to evaporate it quickly so you get a stir fry, not a stew.
03 -
  • Press your tofu for at least 15 minutes before slicing if you're using it, this removes excess water and helps it crisp up beautifully.
  • Add a splash of water or broth if the pan gets too dry, it creates a little steam that helps cook the vegetables through without burning.
  • Always garnish right before serving, sesame seeds lose their crunch if they sit too long in the hot dish.

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