Low Carb Ginger Veggie Stir-Fry Recipe
30 Minute Meal – 13 Carbs and 316 Calories per Serving
Low Carb Ginger Veggie Stir-Fry Recipe. Here’s another really good recipe to make for dinner tonight, especially if you’re on a low-carb / low-calorie diet. PLUS, if you’re short on time – this is also a 30 Minute Meal.
This recipe offers a delicious mix of ginger, broccoli, mushrooms, carrots, scallions, and spinach – stir-fried in soy and fish sauce. Yum !! Keep it as is with the Chicken or eliminate it if you’re meat-free.
13 Carbs and 316 Calories per Serving
With the Ginger Veggies only being 13 carbs, this recipe also allows you some room to serve the Stir-Fry over a small bed of cauliflower rice. Just add an additional 2.7 carbs and 13 calories to your numbers – which is still pretty good.
So grab your wok or large skillet and whip this dish up today – it only takes 30 minutes !! Enjoy 🙂
Low Carb Ginger Veggie Stir-Fry Recipe
Low Carb Ginger Veggie Stir-Fry Recipe
Serves 2
Instructions
In a large bowl, mix together the cornstarch, garlic, ginger root, and 2 tablespoons of sesame seed oil until the cornstarch is thoroughly dissolved. Then add in the broccoli, carrots, and mushrooms, tossing to coat.
Heat the remaining oil in a wok or a large skillet over medium heat. Add in the chicken cubes and cook for 5 minutes. Then add in your marinating vegetable mix of broccoli, carrots, and mushrooms, and cook vegetables for 3-4 minutes, stirring constantly to prevent burning.
Stir in the soy sauce, fish sauce, and water. Add the scallions and spinach to the pot, along with the remaining 1 tablespoon of ginger. Cook until vegetables are tender but still crisp.
Voila – dinner is done. This can be served over a small bed of cauliflower rice if desired. Click here for a quick and easy Cauliflower Rice Recipe.
