Low Fat Stir-Fried Mixed Vegetables
Elevate your weeknight meals with this flavorful Low Fat Stir-Fried Mixed Vegetables recipe, featuring a vibrant medley of broccoli, carrots, snap peas, zucchini, and red bell pepper. This quick and healthy dish is crafted with aromatic garlic and ginger, then tossed in a light, savory blend of low-sodium soy sauce and vegetable broth for a guilt-free, nutrient-packed meal. Perfect for busy schedules, it comes together in just 25 minutes, making it ideal for wholesome family dinners or meal prep. With its colorful presentation and optional sesame seed garnish, this recipe offers a delicious way to enjoy stir-frying at its finest—packed with essential vitamins, minimal fat, and irresistible flavor! Serve solo or pair with steamed rice for a well-rounded meal.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, julienned
- 1 cup Snap peas
- 1 medium Zucchini, sliced into half-moons
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Vegetable broth
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Sesame oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare all the vegetables: cut the broccoli into bite-sized florets, slice the carrots thinly, julienne the red bell pepper, trim the ends off the snap peas, and slice the zucchini into half-moons.
In a small bowl, mix together the low-sodium soy sauce, vegetable broth, cornstarch, and water. Whisk until the cornstarch is dissolved, and set aside.
Heat a large non-stick skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the pan.
Add the garlic and ginger to the pan. Stir-fry for 30 seconds, until fragrant.
Add the broccoli, carrots, and red bell pepper to the pan. Stir-fry for 2-3 minutes, until they begin to soften.
Add the snap peas and zucchini to the pan. Continue to stir-fry for another 2-3 minutes, until all the vegetables are tender but still crisp.
Pour the soy sauce mixture into the pan. Stir well to coat the vegetables and cook for 1-2 minutes, until the sauce thickens slightly.
Season with salt and black pepper, adjusting to taste.
Remove the pan from heat. Garnish with sesame seeds if desired, and serve immediately.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1506 mg | 32% | |
*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.
