Low Fat Stir-Fried Vegetables with Mushrooms
Elevate your healthy eating game with this vibrant and flavorful recipe for Low Fat Stir-Fried Vegetables with Mushrooms. Packed with nutrient-rich ingredients like broccoli, carrots, bell peppers, zucchini, and tender button mushrooms, this dish is a perfect balance of taste and health. A quick stir-fry in vegetable broth and optional sesame oil ensures a guilt-free meal that's low in fat yet big on flavor. Aromatic ginger, garlic, and a splash of low-sodium soy sauce infuse the dish with rich umami, while a cornstarch slurry creates a subtle savory glaze. Ready in just 25 minutes, this easy, light recipe is ideal for busy weeknights and pairs beautifully with steamed rice or noodles. Perfect for anyone seeking a wholesome, vegetarian-friendly option that's both delicious and nutritious!
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Recipe Information
Ingredients
- 200 grams button mushrooms
- 150 grams broccoli florets
- 1 medium carrot
- 1 medium red bell pepper
- 1 small zucchini
- 2 tablespoons low sodium soy sauce
- 1 teaspoon ginger
- 2 cloves garlic
- 1 teaspoon sesame oil (optional, for flavor)
- 3 tablespoons vegetable broth
- 2 stalks green onions
- 1 teaspoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon black pepper
Instructions
Wash all the vegetables thoroughly and pat them dry.
Slice the button mushrooms into thin pieces.
Cut the broccoli into bite-sized florets.
Peel the carrot and slice it into thin rounds or julienne strips.
Core and thinly slice the red bell pepper.
Chop the zucchini into thin half-moons.
Finely mince the garlic and ginger.
In a small bowl, mix the cornstarch and water to create a slurry. Set aside for later.
Heat a non-stick wok or large skillet over medium heat. Add the vegetable broth and sesame oil (if using) to prevent sticking.
Once hot, add the garlic and ginger to the pan. Stir constantly for about 1 minute until fragrant.
Add the mushrooms, broccoli, and carrots to the pan. Stir-fry for 4–5 minutes until slightly tender.
Add the red bell pepper and zucchini to the pan. Stir-fry for another 3–4 minutes until all vegetables are tender but still crisp.
Pour the low sodium soy sauce into the pan and stir until evenly distributed.
Drizzle the cornstarch slurry into the vegetable mixture while constantly stirring to thicken the sauce. This should take about 1–2 minutes.
Season with black pepper to taste and toss in sliced green onions for a fresh flavor boost.
Serve immediately, either on its own or alongside steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 24.1 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1671 mg | 36% | |
*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.
