Low Sodium Classic Vegetable Stir Fry
Elevate your healthy meal game with this vibrant Low Sodium Classic Vegetable Stir Fry, a guilt-free take on a timeless favorite packed with flavor and nutrients. Perfect for quick weeknight dinners, this recipe features an irresistible medley of fresh vegetables like broccoli, bell peppers, and sugar snap peas, all stir-fried to tender-crisp perfection. A zesty low sodium sauce made with minced garlic, ginger, vegetable broth, and a touch of lemon juice ties everything together, ensuring every bite is bursting with taste despite the reduced sodium content. Ready in just 30 minutes, this wholesome dish is garnished with fresh basil to add a touch of herbal brightness and can be served solo or atop fluffy brown rice or quinoa for a complete meal. Pairing ease with heart-health benefits, it’s a must-try for anyone seeking bold flavor without compromise!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium, sliced Red bell pepper
- 1 medium, julienned Carrot
- 1 cup Sugar snap peas
- 1 cup, sliced Mushrooms
- 1 small, sliced Zucchini
- 3 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 1 tablespoon Olive oil
- 1 cup Low sodium vegetable broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Lemon juice
- 1 teaspoon Black pepper
- 2 tablespoons, chopped Fresh basil leaves
Instructions
Begin by preparing all the vegetables: slice the red bell pepper, julienne the carrot, slice the mushrooms and zucchini, and chop the broccoli into bite-sized florets.
In a small bowl, mix the cornstarch with the water to create a slurry and set aside.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
Add the broccoli, bell pepper, carrot, sugar snap peas, and mushrooms to the skillet. Stir fry for about 5-7 minutes, stirring frequently until the vegetables are tender-crisp.
Pour in the low sodium vegetable broth and bring to a simmer.
Stir in the cornstarch slurry, and cook for an additional 2 minutes, stirring constantly until the sauce thickens.
Add zucchini to the skillet and stir to combine. Cook for another 2 minutes.
Sprinkle black pepper and pour in the lemon juice. Toss the vegetables to ensure even coating.
Remove from heat, garnish with chopped fresh basil leaves, and serve immediately. Best enjoyed hot, on its own, or over brown rice or quinoa.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 31.3 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1735 mg | 37% | |
*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.
