Serves: 2–4
Prep time: 10 min | Cook time: 15 min
Ingredients:
- 2 cups cabbage, shredded (green or purple)
- 1 cup zucchini, thinly sliced
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 2 eggs (optional, for added protein)
- 200 g chicken breast, shrimp, or tofu, cut into bite-sized pieces
- 2 tablespoons olive oil or avocado oil
- 1–2 tablespoons soy sauce or tamari (optional, for flavor)
- 1 teaspoon sesame oil (optional, for aroma)
- Salt and pepper, to taste
- Fresh herbs for garnish (cilantro, parsley, or green onions)
Instructions:
-
Prepare the protein:
- Heat 1 tablespoon oil in a large pan over medium-high heat.
- Add chicken, shrimp, or tofu. Season lightly with salt and pepper.
- Cook until golden and fully cooked through (chicken ~5–6 min, shrimp 3–4 min). Remove from pan and set aside.
-
Cook the vegetables:
- In the same pan, add the remaining oil.
- Sauté garlic for 30 seconds until fragrant.
- Add cabbage, zucchini, mushrooms, and bell pepper. Stir-fry for 5–7 minutes until vegetables are tender but still slightly crisp.
-
Combine & finish:
- Return the protein to the pan.
- If using eggs, push vegetables to the side and scramble eggs in the empty space until cooked, then mix everything together.
- Drizzle with soy sauce and sesame oil if using. Adjust seasoning with salt and pepper.
-
Serve:
- Garnish with fresh herbs.
- Serve hot and enjoy as much as you like—zero carbs, full flavor!
💡 Tips:
- You can swap any vegetables—spinach, kale, or cauliflower rice works well.
- For extra crunch, add toasted sesame seeds on top.
- This recipe reheats well, making it perfect for meal prep.
