Keto Garlic Tamari Mixed Vegetable Stir Fry
A vibrant low-carb stir fry that transforms everyday vegetables into a savory Asian-inspired dish. Broccoli, Brussels sprouts, and cabbage get tossed in aromatic coconut oil with garlic, then finished with umami-rich tamari and sesame oil. The vegetables retain their crunch while absorbing the bold flavors, making this perfect for weeknight dinners or as a side dish for grilled proteins. The combination of cruciferous vegetables provides plenty of nutrients while keeping carbs minimal for keto dieters.
Ingredients
- 2 tablespoon tamari saucesoy sauce1:1gluten-freeadds glutenadds soy
use if gluten tolerance
- 2 teaspoon sesame oil
- 2 tablespoon coconut oil
- 1 teaspoon hot chili pepper, dried, with seeds
- 1 clove garlic
- 1 cup broccoli florets
- 1 cup cabbage
- 1 cup Brussels sprouts, raw
- ⅝ cup vegetable broth
- ½ medium onion, 2 1/2 inch diameter
Instructions
- 1
Dice broccoli into bite-sized chunks, thinly slice cabbage, onion and garlic, quarter Brussels sprouts discarding tough bases and wilted outer leaves
- 2
Heat coconut oil in large skillet or wok over medium heat
- 3
Add vegetables, onion and garlic and stir fry for 2-3 minutes
- 4
Add vegetable stock, increase heat slightly and continue cooking until liquid evaporates and vegetables are fork tender
- 5
Add tamari sauce, sesame oil and chili flakes, stir well to coat vegetables
- 6
Cook for 1 minute more and serve hot
Tips
Cut vegetables uniformly for even cooking and better presentation.
Don't overcrowd the pan - cook in batches if needed to maintain high heat.
Add tamari at the end to prevent burning and maintain its umami flavor.
Good to Know
Refrigerate up to 3 days in airtight container
Can prep vegetables 1 day ahead, store separately
Serve immediately while hot as vegetables will continue cooking
Common Mistakes
Keep heat medium-high to avoid soggy vegetables
Add liquids gradually to prevent steaming instead of frying
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead?
Yes, but thaw and pat dry first. Frozen vegetables release more water, so cook longer to evaporate excess moisture.
What if I don't have tamari sauce?
Regular soy sauce works fine, or try coconut aminos for a soy-free option with similar umami flavor.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat in skillet over medium heat to restore some crispness.