Broccoli Almond Stir-Fry
Broccoli Almond Stir-Fry
Ingredients
For the Stir-Fry
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup sliced almonds, toasted
- 1 tablespoon avocado oil
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon erythritol, or other low-carb sweetener, optional
- 1/4 teaspoon red pepper flakes, optional, for heat
Instructions
- 1
Prepare all vegetables: cut broccoli into bite-sized florets, thinly slice the red bell pepper, julienne or thinly slice the carrots, mince the garlic, and grate the fresh ginger.
⏱️ 10 min
- 2
In a small dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside.
⏱️ 5 min
- 3
In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, rice vinegar, water, toasted sesame oil, erythritol (if using), and red pepper flakes (if using). Set aside.
⏱️ 2 min
- 4
Heat the avocado oil in a large wok or skillet over medium-high heat. Add the broccoli florets and carrots. Stir-fry for 3-5 minutes until they start to become tender-crisp.
⏱️ 5 min
- 5
Add the sliced red bell pepper, minced garlic, and grated ginger to the wok. Continue to stir-fry for another 2-3 minutes until the bell pepper is slightly softened and the garlic and ginger are fragrant.
⏱️ 3 min
- 6
Pour the prepared sauce over the vegetables in the wok. Stir well to coat all the vegetables. Bring the sauce to a gentle simmer and cook for 1-2 minutes until it slightly thickens.
⏱️ 2 min
- 7
Remove the wok from the heat. Stir in the toasted sliced almonds. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Almond Stir-Fry
Ingredients
For the Stir-Fry
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup sliced almonds, toasted
- 1 tablespoon avocado oil
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon erythritol, or other low-carb sweetener, optional
- 1/4 teaspoon red pepper flakes, optional, for heat
Instructions
- 1
Prepare all vegetables: cut broccoli into bite-sized florets, thinly slice the red bell pepper, julienne or thinly slice the carrots, mince the garlic, and grate the fresh ginger.
⏱️ 10 min - 2
In a small dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside.
⏱️ 5 min - 3
In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, rice vinegar, water, toasted sesame oil, erythritol (if using), and red pepper flakes (if using). Set aside.
⏱️ 2 min - 4
Heat the avocado oil in a large wok or skillet over medium-high heat. Add the broccoli florets and carrots. Stir-fry for 3-5 minutes until they start to become tender-crisp.
⏱️ 5 min - 5
Add the sliced red bell pepper, minced garlic, and grated ginger to the wok. Continue to stir-fry for another 2-3 minutes until the bell pepper is slightly softened and the garlic and ginger are fragrant.
⏱️ 3 min - 6
Pour the prepared sauce over the vegetables in the wok. Stir well to coat all the vegetables. Bring the sauce to a gentle simmer and cook for 1-2 minutes until it slightly thickens.
⏱️ 2 min - 7
Remove the wok from the heat. Stir in the toasted sliced almonds. Serve immediately.
⏱️ 1 min