Low Sodium Capcay
Elevate your mealtime with this Low Sodium Capcay, a vibrant dish brimming with fresh, colorful vegetables such as carrots, broccoli, cauliflower, and snow peas, all stir-fried to perfection in a fragrant combination of garlic and ginger. Crafted with a low sodium vegetable stock and light soy sauce, this recipe strikes the perfect balance between flavor and heart-healthy nutrition. A drizzle of sesame oil adds a final layer of aromatic richness, while the thickened sauce ensures every bite is luxuriously coated. Ready in just 35 minutes, this simple yet satisfying Indonesian-inspired stir-fry is ideal for busy weeknights. Garnish with scallions and serve as a wholesome main or pair with rice to complete the meal! Keywords: low sodium recipes, capcay, healthy stir-fry, vegetable stir-fry, easy dinner recipes.
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Recipe Information
Ingredients
- 2 medium, thinly sliced Carrots
- 1 small head, cut into florets Broccoli
- 1 small head, cut into florets Cauliflower
- 1 medium, sliced Red Bell Pepper
- 100 grams, trimmed Snow Peas
- 100 grams, halved Baby Corn
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 250 ml Low Sodium Vegetable Stock
- 1 tablespoon, mixed with 2 tablespoons of water Cornstarch
- 2 tablespoons Olive Oil
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon White Pepper
- 1 tablespoon, low sodium version Light Soy Sauce
- 1 teaspoon Sesame Oil
- 2 for garnish, sliced Scallions
Instructions
Prepare all the vegetables by slicing them accordingly and set aside.
In a large wok or frying pan, heat the olive oil over medium heat.
Add the minced garlic and grated ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the sliced carrots, broccoli florets, and cauliflower florets to the pan. Stir-fry for 3-4 minutes until slightly tender.
Add the sliced red bell pepper, snow peas, and baby corn. Continue to stir-fry for an additional 3 minutes.
Pour in the low sodium vegetable stock and allow the mixture to simmer for 2 minutes.
Stir in the cornstarch mixture to thicken the sauce, continuously stirring to avoid lumps.
Add the light soy sauce, black pepper, and white pepper. Mix well to ensure all the vegetables are evenly coated.
Drizzle with sesame oil for extra fragrance and stir everything one last time.
Remove from heat and transfer to a serving dish.
Garnish with sliced scallions and serve immediately.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2029 mg | 88% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 26.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2997 mg | 64% | |
*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.
