Vegetable Stir-Fry Recipe
Chicken stock and coconut aminos combine together to make magic happen in a Keto vegetable stir-fry. It is ready in a matter of minutes!
Servings 4 people
Calories 147kcal
Cost 12
Ingredients
- 1 bell pepper sliced
- 8 oz. mushrooms sliced
- 1 onion sliced
- 1 daikon radish thinly sliced
- 1 zucchini diced
- 2 garlic cloves minced
- 1 tbsp. fresh ginger minced
- ¼ cup chicken stock
- ¼ cup coconut aminos
- 2 tbsp. coconut oil
- Fresh cilantro for garnish
- Sea salt and freshly ground black pepper
Instructions
- Melt coconut oil in a skillet over medium heat.2 tbsp. coconut oil
- Add the garlic and ginger, and cook until soft, about 2 to 3 minutes.2 garlic cloves, 1 tbsp. fresh ginger
- Add bell pepper, onion, daikon, and zucchini, and cook 4 to 5 minutes longer.1 bell pepper, 1 onion, 1 daikon radish, 1 zucchini
- Stir in the mushrooms and cook for 1 to 2 minutes, then pour in the coconut aminos and chicken stock and season to taste.8 oz. mushrooms, ¼ cup chicken stock, ¼ cup coconut aminos, Sea salt and freshly ground black pepper
- Give everything a good stir and cook until all vegetables are soft.
- Serve topped with fresh cilantro.Fresh cilantro for garnish
Nutrition
Calories: 147kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 397mg | Potassium: 693mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1031IU | Vitamin C: 68mg | Calcium: 67mg | Iron: 8mg