Evergreen Low Carb Stir Fry

I was standing in my kitchen on a rainy Tuesday, staring at a crisper drawer full of green vegetables that were begging to be used. That's when this stir fry was born—not from a carefully planned menu, but from the need to use what I had before it went bad. The sizzle of garlic hitting hot oil filled the room, and suddenly that ordinary weeknight felt a little more exciting.

The first time I made this for my family, my daughter grabbed the serving spoon and went back for seconds before anyone else had finished their first plate. She's usually the one who picks around vegetables, but the sesame oil and ginger made everything taste different—better. I realized then that this wasn't just a healthy meal, it was one that actually brought everyone to the table without complaints.

Ingredients

• Boneless, skinless chicken breast or firm tofu: Chicken cooks quickly and stays tender when sliced thin, while tofu soaks up all the savory flavors if you press it well first.
• Broccoli florets: These hold up beautifully under high heat and add a slight bitterness that balances the sweetness of the sauce.
• Green beans: Trimming them into uniform pieces ensures they cook evenly and stay snappy, not soggy.
• Zucchini: Slice it on the thicker side so it doesn't turn mushy, it should still have a little bite when done.
• Sugar snap peas: One of my favorite additions because they bring natural sweetness and that satisfying crunch.
• Baby spinach: It wilts down in seconds and adds a pop of deep green color right at the end.
• Scallions: I use both the white and green parts for a mild onion flavor that doesn't overpower the dish.
• Garlic and ginger: These two are the backbone of the flavor, don't skip the step of letting them sizzle until fragrant.
• Soy sauce or tamari: Tamari keeps it gluten free and tastes just as rich, I always keep a bottle on hand now.
• Sesame oil: A little goes a long way, it adds that nutty depth that makes everything taste restaurant quality.
• Olive oil: I use this for the initial sear because it has a higher smoke point than sesame oil.
• Chili flakes: Optional, but I love the tiny kick of heat they add without making it spicy.
• Rice vinegar: This brightens everything up and cuts through the richness of the oils.
• Erythritol or low carb sweetener: Just a touch balances the saltiness and mimics the flavor of traditional stir fry sauces.
• Sesame seeds and fresh herbs: The final garnish that makes it look as good as it tastes.

Instructions

Heat your oils:

Pour the olive oil and sesame oil into a large wok or skillet and set it over medium high heat. Let it get hot enough that a piece of garlic sizzles immediately when you drop it in.

Cook the protein:

Add your chicken or tofu slices in a single layer and let them sear without moving them too much, about 3 to 4 minutes. You want a light golden color on the edges before you remove them and set them aside.

Bloom the aromatics:

Toss in the minced garlic and grated ginger, stirring constantly for about 30 seconds. The smell will tell you when it's ready, it should be fragrant but not browned.

Stir fry the vegetables:

Add the broccoli, green beans, zucchini, and sugar snap peas all at once. Keep everything moving in the pan for 4 to 5 minutes until the vegetables are tender but still bright and crisp.

Combine and season:

Return the cooked protein to the pan and pour in the soy sauce, rice vinegar, sweetener, and chili flakes if using. Toss everything together so the sauce coats every piece evenly.

Wilt the greens:

Stir in the baby spinach and sliced scallions, cooking just until the spinach wilts down, which takes about a minute. Don't overcook or it'll lose its color.

Serve and garnish:

Transfer to a serving dish or individual plates and sprinkle with sesame seeds and fresh cilantro or basil. Serve immediately while everything is still hot and vibrant.

Save

One evening, I packed this into containers for lunch the next day and reheated it at work. The smell brought three coworkers to my desk asking for the recipe. That's when I knew this wasn't just a weeknight dinner, it was something worth sharing, something that made people curious and hungry all over again.

How to Customize Your Stir Fry

I've made this with shrimp, thinly sliced beef, and even tempeh depending on what I had in the fridge. Each protein brings its own texture and flavor, but the vegetables and sauce stay consistent. If you want more crunch, toss in some chopped cashews or water chestnuts right at the end, they add a surprise bite that keeps things interesting.

Pairing Suggestions

This stir fry shines on its own, but when I want something more filling, I serve it over cauliflower rice. The rice soaks up the sauce and makes it feel like a complete meal without adding carbs. On really hungry days, I've even added a fried egg on top, the runny yolk mixes with the sauce and turns it into something almost decadent.

Storage and Reheating Tips

Leftovers keep well in the fridge for up to three days, though the vegetables soften a bit. I reheat mine in a hot skillet rather than the microwave to bring back some of that crispy texture. If you're meal prepping, store the sauce separately and toss everything together when you're ready to eat so the greens don't get too wilted.

• Use a hot wok or skillet, not a cold pan, to get that restaurant style sear.
• Taste as you go and adjust the soy sauce or vinegar to your preference.
• Keep your ingredients prepped and within reach so you can move quickly once cooking starts.

Save

This stir fry has become my go to whenever I want something fast, healthy, and full of flavor. It reminds me that good food doesn't have to be complicated, sometimes it just needs fresh ingredients and a hot pan.