Thai Vegetable Stir-Fry

This Thai Vegetable Stir-Fry is a vibrant medley of fresh vegetables, infused with aromatic spices and a touch of umami, making it a perfect low-carb brunch option. Easy to prepare, it's a delightful dish that satisfies both the palate and the health-conscious.

Ingredients

• Broccoli - 150 grams
• Bell pepper (red) - 100 grams
• Zucchini - 100 grams
• Carrot - 50 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Chili flakes - 1/2 teaspoon
• Green onions - 2 stalks, chopped
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced

Steps

1. Prepare all vegetables by washing and cutting them into bite-sized pieces.
2. Heat olive oil in a large skillet or wok over medium heat.
3. Add minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
4. Add the broccoli, bell pepper, zucchini, and carrot to the skillet, stirring frequently for 5-7 minutes until the vegetables are tender but still crisp.
5. Pour in the soy sauce and sesame oil, then sprinkle with chili flakes, stirring well to combine.
6. Cook for another 2-3 minutes, allowing the sauce to coat the vegetables evenly.
7. Remove from heat and mix in the chopped green onions and cilantro.
8. Squeeze fresh lime juice over the stir-fry before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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