Vegan keto stir-fry

Vegan keto stir-fry

Vegan keto stir-fry

January 10, 2019
: 1
: 10 min
: 3 min
: 13 min
: Easy


  • 20g mushrooms (i used King Oyster Mushroom e.g. Eryngii mushrooms)
  • 20g leek
  • 20g Brussels Sprouts
  • 30g Shirataki Konjac noodles
  • 15g Extra Virgin Olive Oil
  • 5g sesame seeds (black and white)
  • Seasalt and some black pepper to taste
  • Step 1 Wash the brussels sprouts and remove those outer leaves that have blemishes.
  • Step 2 Cut looser leaves and inner part sut just in half. Chop the leek and mushrooms.
  • Step 3 Heat a wok or skillet over high heat. Add olive oil to pan
  • Step 4 swirl to coat. Then add the veggies, stir-fry about 2-3 minutes. Veggies should stay crunchy and remain their beautiful colour. Season with salt and peper. Add Shirataki Konjac noodles.
  • Step 5 Garnish with sesame seeds.

NUTRITION (per portion 110g)

Energy 180 kcal
Total Fat 17g
Fat Percentage 87%
Net Carbohydrates 2,5g
Protein 2g

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