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Clam and vegetable stir-fry
Experience the savory flavors of the sea and crisp vegetables in this delectable Clam and Vegetable Stir-Fry. With its low-carb and high-protein profile, it's a nutritious and satisfying dish perfect for those following a diabetic-friendly or SOZA weightloss program.
Serving Suggestions/Tips:
Serve the Clam and Vegetable Stir-Fry hot as a standalone meal or pair it with cauliflower rice for a complete low-carb option. Customize the recipe by adding your favorite low-carb spices or herbs for an extra burst of flavor.
Serves
Prep Time
Total Time
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Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup sliced onions
1/4 cup sliced bell peppers (any color)
1/4 cup sliced zucchini
1/4 cup sliced mushrooms
1/4 cup sliced snow peas
1/2 cup canned clams, drained
2 tablespoons low-sodium soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)
Fresh cilantro, for garnish
Directions
Heat olive oil in a large skillet or wok over medium heat.
Add minced garlic and sliced onions to the skillet. Cook for 2-3 minutes until the onions become translucent.
Add bell peppers, zucchini, mushrooms, and snow peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and add the drained clams to the empty space. Cook for 1-2 minutes to heat through.
In a small bowl, whisk together low-sodium soy sauce, sesame oil, and red pepper flakes (if using).
Pour the sauce over the stir-fry and toss everything together until well-coated. Cook for an additional minute.
Remove from heat and transfer the stir-fry to a serving plate. Garnish with fresh cilantro.
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