Low Fat Stir-Fried Wok Vegetables
Elevate your weeknight meals with this vibrant, healthful "Low Fat Stir-Fried Wok Vegetables" recipe—perfect for clean eating enthusiasts and those looking for quick yet nutritious dishes. Packed with colorful favorites like broccoli florets, bell peppers, sugar snap peas, and mushrooms, this recipe is a feast for both taste buds and eyes. Flavored with aromatic minced garlic, fresh ginger, and a simple soy sauce blend, this dish eliminates oil, using vegetable broth for a light and guilt-free stir-fry. Ready in just 25 minutes, it’s a versatile option that pairs beautifully with rice, quinoa, or noodles. Whether you’re seeking low-fat dinner ideas or craving Asian-inspired flavors, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 cup Sugar snap peas
- 1 cup Button mushrooms, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil (optional, for flavor enhancement)
- 3 tablespoons Vegetable broth or water
- 1 teaspoon Cornstarch (optional, for thickening sauce)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all the vegetables: cut the broccoli into bite-sized florets, thinly slice the carrots and bell pepper, trim the ends of the sugar snap peas, and slice the mushrooms.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil (if using), and vegetable broth or water. For a slightly thicker sauce, mix in the cornstarch and whisk until dissolved. Set aside.
Heat a large wok or non-stick skillet over medium-high heat. Once hot, add 2 tablespoons of vegetable broth or water. This will act as a low-fat alternative to oil and prevent sticking.
Add the minced garlic and ginger to the wok. Stir constantly for about 30 seconds, or until fragrant.
Add the broccoli and carrots to the wok, stirring frequently for 2-3 minutes. If needed, add an additional tablespoon of vegetable broth or water to prevent sticking.
Add the sugar snap peas, red bell pepper, and mushrooms to the wok. Continue to stir-fry for another 3-4 minutes, or until all the vegetables are tender-crisp.
Pour the soy sauce mixture over the vegetables and stir well to coat. If you’ve added cornstarch, cook for an additional 1-2 minutes, stirring constantly, until the sauce slightly thickens.
Season with salt and black pepper to taste. Adjust soy sauce or rice vinegar according to your preference, if needed.
Remove the stir-fried vegetables from heat and serve immediately as a main dish or alongside rice, quinoa, or noodles for a more substantial meal.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2079 mg | 90% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 28.0 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1473 mg | 31% | |
*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.
