Looking for a 15-minute stir fry recipe? This keto vegan stir fry is made with colorful vegetables and simple spices. It’s a quick and easy dinner that is healthy and nutritious.
Cut the mushrooms into thin slices (about the thickness of a quarter), cut the broccoli into tiny florets and cut the radishes into thin slices.
Heat your wok on high for 30 seconds.
Add the garlic and ginger to it and give it a quick stir. Cook for 30 more seconds.
Add the mushrooms and broccoli.
Add salt and five spice powder.
Cook on high for 4 minutes, stirring frequently.
Add edamame and radishes.
Add the carrot sticks and snow peas.
Gently mix everything and keeping the heat at high.
Finally, add the vinegar and coconut aminos.
Mix well and cook for 2 minutes.
Video
Notes
*** NUTRITION INFO IS APPROXIMATE. TIPS
Don't have coconut aminos? Use tamari or soy sauce. Tamari is keto friendly, but soy sauce isn't.
Stir fry always cooks better in a wok than any other pots or pans. It’s designed to cook equally and efficiently. if you don't have one, use a pan with curved, raised sides.
Have all your ingredients chopped and ready to go before you heat the wok. This meal cooks fast, so you don’t want to chop while the vegetables have started cooking.
Keep the heat at high during the whole cooking process. Keeping the heat even makes this stir fry cook evenly and quickly.
Nutrition
Calories: 289kcal
Keyword keto stir fry, quick and easy family dinner, vegan stir fry