Low Sodium Broccoli Stir Fry
Brighten up your dinner table with this vibrant and healthy Low Sodium Broccoli Stir Fry, a dish packed with fresh vegetables, bold flavors, and nutrients. This recipe combines crunchy broccoli florets, sweet red bell peppers, and tender carrots, all tossed in a light sauce made from low sodium vegetable broth, soy sauce, and a hint of sesame oil. Enhanced with the aromatic duo of garlic and ginger, and garnished with toasted cashews for a satisfying crunch, this stir fry is a heart-healthy alternative to traditional takeout. Ready in just 30 minutes, this quick and easy dish is perfect for busy weeknights and pairs beautifully with brown rice or quinoa. For those seeking low-sodium, vegan, or clean eating options, this recipe checks every box while delivering on flavor with every bite.
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Recipe Information
Ingredients
- 3 cups Fresh broccoli florets
- 1 large Red bell pepper, thinly sliced
- 1 medium Carrot, thinly sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 4 stalks Green onions, chopped
- 1 cup Low sodium vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Olive oil
- 1 teaspoon Sesame oil
- 2 tablespoons Low sodium soy sauce
- 1 cup Unsalted raw cashews
- 0.5 teaspoon Fresh ground black pepper
- 0.25 teaspoon Red pepper flakes
Instructions
Prepare all vegetables: Cut broccoli into florets, slice red bell pepper, and thinly slice the carrot. Mince garlic and ginger, and chop green onions. Set aside.
In a small bowl, combine cornstarch and water to create a slurry. This mixture will thicken the stir fry sauce later. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add broccoli, red bell pepper, and carrot to the skillet. Stir-fry the vegetables for 5-7 minutes or until they become tender-crisp.
Pour the low sodium vegetable broth into the pan, followed by the low sodium soy sauce and sesame oil. Stir the contents to mix well.
Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens and coats the vegetables.
Stir in the unsalted raw cashews and the chopped green onions. Mix until well combined.
Season the stir fry with fresh ground black pepper and a pinch of red pepper flakes for a hint of spice.
Remove from heat and serve immediately as a standalone dish or alongside brown rice or quinoa.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 26.0 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2754 mg | 59% | |
*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.
