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Low-Glycemic Vegetable Stir-Fry

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A delicious and colorful low-GI vegetable stir-fry that’s perfect for managing blood sugar levels while enjoying hearty meals.

Ingredients

Scale
  • 2 Bell Peppers, chopped
  • 1 head Broccoli, chopped
  • 2 Carrots, sliced
  • 1 cup Mushrooms, sliced
  • 1 block Tofu, cubed
  • 2–3 tablespoons Low-Sodium Soy Sauce
  • 2 tablespoons Olive Oil
  • 2–3 cloves Garlic, minced
  • 1 tablespoon Ginger, grated
  • 1 tablespoon Rice Vinegar
  • Optional: Chili flakes or pepper for seasoning
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Prepare the Ingredients: Start by washing and chopping all your veggies.
  2. Heat the Oil: In a large non-stick skillet or wok, heat about 2 tablespoons of olive oil over medium heat.
  3. Add Garlic and Ginger: Toss in 2-3 minced garlic cloves and a tablespoon of freshly grated ginger. Sauté for about 30 seconds.
  4. Stir-Fry the Veggies: Now, add your chopped bell peppers, broccoli, carrots, and mushrooms. Stir well and cook for 5-7 minutes.
  5. Flavor it Up: Pour in the low-sodium soy sauce and rice vinegar. Stir to combine.
  6. Incorporate Tofu: Add your cubed tofu and cook for another 2-3 minutes until heated through.
  7. Final Touches: Taste and adjust seasoning with chili flakes or pepper.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can use frozen vegetables, just ensure to thaw and drain them before cooking.

Nutrition

Keywords: low-GI, stir-fry, vegetarian, healthy, diabetes-friendly

Find it online: https://flavorvia.com/glycemic-index-weight-loss-low-gi-recipes/