Low Sodium Colorful Vegetable Stir Fry
Brighten up your mealtime with this Low Sodium Colorful Vegetable Stir Fry, an irresistibly vibrant and nutrient-packed dish that’s perfect for health-conscious food lovers. Featuring a medley of fresh veggies like broccoli, bell peppers, zucchini, carrots, and snow peas, this recipe combines natural flavors with a light, low-sodium soy sauce glaze for a guilt-free indulgence. Aromatic garlic and ginger elevate the stir-fry, while sesame oil adds a nutty finish that ties everything together. Ready in just 30 minutes, it's a quick and wholesome way to enjoy the crunch and color of garden-fresh produce. Garnished with scallions and sesame seeds, this dish is ideal for weeknight dinners or as a flavorful side for any occasion. Healthy, low in sodium, and bursting with vibrant flavors—this recipe is an unbeatable choice for anyone seeking a delightful plant-based meal!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 medium Yellow bell pepper, sliced
- 1 medium Zucchini, sliced into half-moons
- 2 medium Carrots, julienned
- 1 cup Snow peas
- 1 small Red onion, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 0.5 cup Low-sodium vegetable broth
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Cornstarch
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 1 tablespoon Sesame seeds
- 2 pieces Scallions, sliced
Instructions
Prepare all the vegetables: cut the broccoli into small florets, slice the bell peppers and onion, slice the zucchini into half-moons, julienne the carrots, and trim the ends off the snow peas.
In a small bowl, combine the low-sodium vegetable broth, low-sodium soy sauce, and cornstarch. Whisk together until the cornstarch is fully dissolved to create a slurry.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the pan, stirring constantly until fragrant, about 30 seconds.
Add the broccoli, red onion, and carrots to the pan. Stir fry for about 3-4 minutes until they start to soften.
Add the bell peppers, zucchini, and snow peas to the pan. Continue to stir fry for another 3 minutes, until all vegetables are tender-crisp.
Pour the veggie broth slurry into the pan, stirring constantly until the sauce thickens and coats the vegetables, about 2 minutes.
Drizzle the sesame oil over the vegetables and toss to coat.
Remove from heat and transfer the stir fry to a serving dish.
Garnish with sesame seeds and sliced scallions before serving.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 30.6 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1984 mg | 42% | |
*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.
