Winter Harvest Low Carb Stir (Printable)

A vibrant mix of winter vegetables and lean protein cooked quickly for a healthy low-carb meal.

# List of ingredients:

→ Protein

01 - 14 oz boneless, skinless chicken breast, thinly sliced (or firm tofu for vegetarian option)
02 - 1 tbsp coconut oil or avocado oil

→ Vegetables

03 - 1 small head broccoli, cut into florets
04 - 1 medium rutabaga, peeled and thinly sliced into matchsticks
05 - 1 cup Brussels sprouts, halved
06 - 1 red bell pepper, sliced
07 - 3.5 oz shiitake mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 inch fresh ginger, grated

→ Sauce

10 - 3 tbsp tamari (gluten-free soy sauce)
11 - 1 tbsp rice vinegar
12 - 1 tbsp sesame oil
13 - 1 tbsp erythritol or monk fruit sweetener
14 - 1 tsp chili flakes (optional)

→ Garnish

15 - 2 tbsp toasted sesame seeds
16 - 2 spring onions, finely sliced

# Steps:

01 - Whisk tamari, rice vinegar, sesame oil, sweetener, and chili flakes in a small bowl. Set aside.
02 - Heat coconut oil in a large wok or skillet over medium-high heat. Add chicken strips or tofu, season lightly with salt and pepper, and stir-fry for 3 to 4 minutes until cooked through. Remove and keep warm.
03 - In the same pan, stir-fry broccoli, rutabaga, Brussels sprouts, and shiitake mushrooms for 4 to 5 minutes until tender-crisp.
04 - Add red bell pepper, garlic, and grated ginger to the pan and stir-fry for 2 minutes more.
05 - Return cooked chicken or tofu to the pan. Pour in the prepared sauce and toss everything together for 1 to 2 minutes until evenly coated and heated through.
06 - Plate immediately, garnished with toasted sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • Everything cooks in one pan and the cleanup is almost suspiciously easy
  • The vegetables stay crisp and bright instead of turning to mush
  • It tastes indulgent but you can eat a huge bowl without the carb crash
  • You can swap almost any winter vegetable and it still works
02 -
  • Don't crowd the pan or the vegetables will steam instead of sear, if your wok isn't big enough, cook in two batches
  • Cut the rutabaga into thin matchsticks or it won't cook through in time
  • Add the garlic and ginger after the firmer vegetables or they'll burn and turn bitter
  • The sauce goes in at the very end, adding it too early makes everything soggy
03 -
  • Toast your sesame seeds in a dry pan until they start to pop, it takes two minutes and the flavor is incomparable
  • Use the highest heat your stove can handle, stir-frying is about speed and sear, not slow cooking
  • Taste the sauce before you add it and adjust the sweetness or salt to your preference
  • If you're using tofu, press it for at least 15 minutes and pat it completely dry or it won't crisp up

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