You'll also find this recipe in our Keto & Spice Cookbook.
CookbooksChinese Vegetable Stir Fry
Rated 2.8 stars by 16 users
Category
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Calories
149
Turn this side dish into a main meal by simply adding a protein. In the photo, we added 150g chicken breast (raw weight) per portion.
Makes 2 portions - each portion contains:
149 Calories / 8g Carbs / 6g Protein / 10g Fat

Ingredients
-
10ml Soy Sauce or Liquid Aminos
-
1/4 tsp Chilli Flakes
-
1 tsp Apple Cider Vinegar
-
100g Broccoli Florets, cut into small pieces
-
1 tbsp (15ml) Toasted Sesame Oil
-
80g (1 medium) Red Pepper, sliced into thin strips
-
100g (1 head) Pak Choi - remove the bottom 1-2 cm of the pak choi and slice thinly until you reach the dark leaf (see photo). Leave these unsliced to add to the dish at the very end.
-
2-3 Garlic Cloves, finely chopped
-
10g Peeled Fresh Ginger, finely chopped
-
50g (approx. 1 bunch) Spring Onions, thinly sliced
-
100g Beansprouts
If making this into a main meal, we would add 150g (raw weight) Diced Chicken Breast per portion.
Directions
In a small dish, mix the soy sauce / liquid aminos, chilli flakes and apple cider vinegar - this will be used at the end of the cooking process.
Bring a pan of water to the boil, add a pinch of salt, and add the broccoli florets. Cook for 2-3 minutes. Remove from the heat, strain the water and set aside.
Add the sesame oil to a frying pan over a medium heat. Add the pepper and white strips of pak choi.
Cook for 2-3 minutes to soften, then add the garlic, ginger, spring onions and broccoli.
Fry over a medium heat for 3-5 minutes.
Turn the heat to high, add the beansprouts & green pak choi leaves and pour over the liquid amino & chilli mix, quickly combine and serve.
Nutrition per serving
Calories 149, Carbs (net) 8 grams, Protein 6 grams, Fat 10 grams

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