Winter Garden Low Carb Stir Fry (Printable)
A nourishing dish of seasonal winter vegetables and protein cooked with a flavorful low-carb sauce.
# List of ingredients:
→ Protein
01 - 14 oz skinless chicken breast or firm tofu, cut into bite-sized pieces
→ Vegetables
02 - 1 medium head broccoli, cut into florets
03 - 1 small head cauliflower, cut into florets
04 - 1 red bell pepper, sliced
05 - 3.5 oz green beans, trimmed and halved
06 - 2 medium carrots, sliced on the diagonal
07 - 2 cloves garlic, minced
08 - 1 thumb-sized piece fresh ginger, peeled and minced
09 - 2 spring onions, sliced
→ Sauce
10 - 3 tbsp soy sauce or tamari (gluten-free)
11 - 1 tbsp sesame oil
12 - 1 tbsp rice vinegar
13 - 1 tsp erythritol or stevia (optional)
14 - 1/4 tsp chili flakes (optional)
→ For Cooking
15 - 2 tbsp vegetable oil (avocado or canola)
16 - Salt and pepper, to taste
# Steps:
01 - Combine soy sauce, sesame oil, rice vinegar, sweetener if using, and chili flakes in a small bowl. Whisk until well blended and set aside.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add chicken or tofu pieces and stir fry until golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
03 - Add remaining oil to the wok. Sauté minced garlic and ginger for 30 seconds until fragrant, being careful not to burn.
04 - Add broccoli, cauliflower, carrots, and green beans to the wok. Stir fry for 4 to 5 minutes until vegetables are just tender but still crisp.
05 - Return cooked protein to the wok. Add sliced red bell pepper and prepared sauce. Toss everything together thoroughly to coat and heat through for 2 minutes.
06 - Taste the stir fry and adjust seasoning with salt and pepper as needed. Garnish with sliced spring onions and serve immediately while hot.
# Expert Advice:
01 -
- The sauce strikes this perfect balance between savory and bright, making vegetables feel exciting again
- Everything comes together in under 30 minutes, but tastes like it came from your favorite takeout spot
02 -
- A smoking hot wok is absolutely essential for that authentic stir fry texture and flavor
- Do not overcrowd the pan, cook in batches if needed so everything actually fries instead of steams
03 -
- Pat your protein completely dry before cooking for the best browning and texture
- Let your wok get properly hot between additions, that is what gives restaurant-style results