Easy Mushroom Stir fry (Keto, Low carb)
This easy mushroom stir fry is not only keto, it's vegan and so delicious. It can be easily adapted to any lifestyle you choose. Add some chicken or beef or even throw in some broccoli and you still have yourself a quick and delicious meal to serve for dinner to your family in less time.
Servings 3
Calories 172kcal
Ingredients
- 2 Tablespoon Coconut oil
- 1 small onions sliced
- 8 oz baby bells mushrooms chopped
- ½ Medium Red bell peppers sliced
- ½ Medium Green bell peppers sliced
- ½ Medium Yellow bell peppers sliced
- ½ Tablespoon Pepper flakes.
- 2 Tablespoon Water
For Mushroom marinade:
- 3 Tablespoon Coconut aminos or low sodium soy sauce.
- ½ Tablespoon Onion powder optional
- ½ Tablespoon Minced garlic
- ½ teaspoon dry oregano
- ½ teaspoon dry parsley
- 1 Tablespoon Coconut oil
- ½ teaspoon Monkfruit-Erythritol blend optional
Instructions
- Marinade the mushrooms for 5 mins
- In a saucepan heat up coconut oil on medium heat. Add the chopped onions, let it saute till soft and fragrant.
- Add the marinated and sauté for 4 minutes before adding the sliced peppers. Taste for salt/ season and adjust accordingly
- After adding the peppers, cook for another 2 mins before turning off the heat.
- If you want it thicker either you cook it a little longer or you sprinkle some xanthan gum.
- Serve with riced cauliflower.
Notes
- Use coconut aminos instead of soy to keep this recipe gluten free.
- Taste for seasoning before adding salt or bouillon.
Nutrition
Calories: 172kcal