Low Fat Easy Stir-Fried Vegetables
Bright, colorful, and bursting with flavor, this Low Fat Easy Stir-Fried Vegetables recipe is the perfect go-to for a quick, healthy meal. Packed with nutrient-rich vegetables like broccoli, carrots, and snow peas, this dish highlights vibrant flavors enhanced by fresh garlic and ginger. A light drizzle of sesame oil and low-sodium soy sauce keeps it heart-healthy, while a touch of red pepper flakes adds just the right kick. Ready in under 30 minutes, this stir-fry is perfect for busy weeknights and can be served as a side dish or paired with rice or noodles for a satisfying main course. Ideal for those seeking a low-fat, veggie-packed meal that’s as delicious as it is nutritious! Keywords: low-fat stir-fry, healthy vegetable stir-fry, quick stir-fry recipe, nutritious weeknight dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Broccoli florets
- 1 large Carrot
- 1 medium Red bell pepper
- 100 grams Snow peas
- 2 large Garlic cloves
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce, low sodium
- 1 teaspoon Sesame oil
- 4 tablespoons Vegetable broth, low sodium
- 2 sliced Green onions
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
Start by preparing the vegetables: cut the broccoli into small florets, slice the carrot into thin matchsticks, and cut the red bell pepper into thin strips.
Thinly slice the garlic cloves and grate the ginger.
In a large non-stick skillet or wok, heat the sesame oil over medium heat.
Once the oil is hot, add the garlic and ginger and stir-fry for about 30 seconds until they become fragrant.
Add the broccoli, carrot, red bell pepper, and snow peas to the skillet. Stir-fry the vegetables for 2 minutes.
Pour in the vegetable broth and soy sauce, and continue to stir-fry the vegetables for another 5 minutes, or until they are tender-crisp.
Add the black pepper and red pepper flakes to the vegetables and stir well to combine.
Remove the skillet from the heat and garnish with the sliced green onions.
Serve the stir-fried vegetables hot, either as a side dish or as a main dish with steamed rice or noodles.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 14.1 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
