Keto Vegetable Stir-Fry

Instructions

1. Step 1

   Whisk the soy sauce, rice vinegar, sesame oil, red pepper flakes, and black pepper together to make the sauce.

   Ingredients used: 1.0 gr Ground Black Pepper, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the avocado oil in the wok over high heat. Add the cauliflower, broccoli, and bell pepper, then stir-fry until their edges begin to brown.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 ml Avocado Oil, 350.0 gr Broccoli, 450.0 gr Cauliflower, 150.0 gr Red Bell Pepper

   Cookware: spatula, wok

3. Step 3

   Add the water, cover the wok, and reduce to medium heat. Steam until the cauliflower and broccoli are crisp-tender.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 ml Water

   Cookware: wok

4. Step 4

   Uncover the wok and return to high heat. Add the mushrooms and stir-fry until lightly browned and most released moisture has evaporated.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Mushroom

   Cookware: spatula, wok

5. Step 5

   Add the zucchini, garlic, ginger, and 1 ⅜ piece (20 gr) of the pale green onion parts. Stir-fry just until the zucchini begins to soften and the aromatics are fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 20.0 gr Scallion, 300.0 gr Zucchini

   Cookware: spatula, wok

6. Step 6

   Pour in the prepared sauce and reduce to medium heat. Toss until the vegetables are evenly coated and the sauce is hot and slightly reduced.

   Timer: 2 min (fixed)

   Cookware: spatula, wok

7. Step 7

   Remove from the heat and scatter the sesame seeds and remaining ⅝ piece (10 gr) green onion over the stir-fry. Serve immediately.

   Ingredients used: 10.0 gr Scallion, 12.0 gr Sesame Seed

   Cookware: wok