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close shot of a patterned blue bowl containing edamame, green onions, carrots, and other vegetables

Asian Stir Fry Veggies (Paleo, Low-Carb)

Dani
These easy Asian Stir-Fry Veggies are the perfect low carb and paleo side! Garlic and ginger are great for the digestive system and have numerous gut health benefits, cabbage is a cruciferous vegetable that fights against cancer, carrots are rich in beta carotene and loaded with antioxidants. Simple yet delicious! 
Prep Time 3 mins
Cook Time 10 mins
Total Time 13 mins
Course side
Cuisine Asian
Servings 2 servings
Calories 162 kcal

Ingredients
  

  • 1 package coleslaw mix green cabbage, red cabbage, carrots
  • 1 package snap peas
  • 1 tsp garlic minced
  • 1 tsp grated ginger or chopped finely
  • 3 green onions diced
  • 1/3 cup coconut aminos
  • 1 tbsp coconut oil I use THIS kind, it has no coconut flavor

Instructions
 

  • Melt the coconut oil over medium-high heat.
  • Add the ginger and cabbage/carrot mix. Sautee until soft.
  • Add the snap peas, garlic, green onions, and coconut aminos.
  • Sautee until everything is cooked through and the coconut aminos has thickened a bit.

Notes

You can use 1/2 small head of purple or white cabbage and 1 grated carrot instead of the cabbage mix. 
Keyword low-carb stir-fried veggies, paleo stir-fry, veggie stir-fry