Keto Kidney Vegetable Stir Fry

Everyone needs a quick go-to stir fry recipe and this one has all of the plant-focused keto principles covered: full of flavor, heart-healthy fat, and low oxalate veggies.

Recipe developed and tested by Diana Bruen, MS, RD

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Course: Main, Side Dish, Vegetables

Cuisine: Asian, Chinese

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Protein, Plant-Based

Diet Type: CKD, PKD, VLPD

Servings: servings

Calories: 286kcal

Author: Diana Bruen, MS, RD

Ingredients

2 tablespoons coconut oil
2 tablespoons avocado oil
2 garlic cloves minced
2 teaspoons grated fresh ginger
2 bell peppers orange or red, sliced
1 yellow onion sliced
1 zucchini diced
8 ounces white button mushrooms sliced
1/3 cup coconut aminos
1/4 cup low sodium vegetable broth
Salt and pepper to taste
1/4 teaspoon crushed red pepper flakes optional
1/4 cup cilantro chopped (for garnish)
1/4 cup pumpkin seeds roasted

Instructions

Heat coconut and avocado oil in a large skillet over medium heat.
Add the garlic and ginger, cook for 2 minutes stirring gently.
Add the peppers, onion, and zucchini. Cook for 5 minutes.
Mix in the mushrooms, cook an additional 2 minutes.
Add the coconut aminos and broth, season with salt and pepper to taste. Cook for 1-2 more minutes.
Serve topped with fresh cilantro and sprinkled with pumpkin seeds if desired. Enjoy!

Notes

No avocado oil? Substitute olive oil

No fresh ginger? Substitute 1/2 teaspoon of dry ginger

Meal Prep: This dish pairs well with cauliflower rice and reheats very well!

Nutrition

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