Veggie Stir Fry
Make this easy keto stir fry with green veggies. It's the perfect recipe if you are hungry for more vegetables. Your body will feel nourished after this keto meal! View more Keto Recipes.
Keto Stir Fry
Add sliced pork or scrambled eggs for more protein
- 2 heads Broccoli (12 oz.)
- 20 spears Asparagus
- 1 bunch Collard Greens
- 2 handfuls Baby Kale (4 oz.)
- 1/2 cup Avocado Oil
- 1/2 cup Sesame Oil
- 3 cloves Garlic
- 1 tbsp. grated Ginger
- 2 tbsp. Soy Sauce
- 3 tbsp. Oyster Sauce
- 1 tbsp. Lime Juice
- 1/2 tsp. Onion Powder
- Optional: Pork Slices, Scrambled Eggs, Red Chili Pepper
Wash and process veggies. Cush garlic. Grate ginger. Chop broccoli into bite-size florets. Chop asparagus into 1-inch long pieces. Chop collards into thin lengths by stacking a few leaves and tightly rolling them together. Then, slice them into 1/4-inch thick noodle-like strips.
Stir fry veggies with oil one at a time on high heat. Toss the asparagus and ginger for about 5 minutes until tender. Toss the broccoli florets and crushed garlic for about 5 minutes. Cook the collard noodles for about 2-3 minutes. Cook the baby kale for about 1 minute.
Add all the veggies back into the pan and turn the temperature to low heat. Add the rest of the ingredients for flavor. Continue to cook and stir until evenly mixed. Add optional ingredients.
Serve with a slice of lime and red chili flakes for spiciness. Drizzle sesame oil on top for more fat and flavor.
- Use avocado oil when cooking with high heat. Delicate oils like sesame oil are best for flavoring.
- If you do not have a wok, you can use a large pan.
Makes 4 servings
- Fat 60g
- Net Carbs 12g
- Protein 8g
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