Low Sodium Hibachi Vegetables
Elevate your dinner game with these flavorful Low Sodium Hibachi Vegetables, a healthy and vibrant spin on a Japanese restaurant favorite! This quick and easy stir-fry recipe features a colorful medley of zucchini, mushrooms, carrot, broccoli, onion, and red bell pepper, all perfectly seasoned with garlic, fresh ginger, and a hint of sesame oil. Tossed in a light coating of low-sodium soy sauce, these tender-crisp vegetables are bursting with flavor without the excessive salt. Perfect for a side dish or served over rice for a complete meal, this recipe comes together in just 30 minutes, making it ideal for busy weeknights. Garnished with a sprinkle of sesame seeds, these low-sodium hibachi vegetables are as visually stunning as they are delicious—your taste buds (and your heart!) will thank you.
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Recipe Information
Ingredients
- 1 whole Zucchini
- 1 cup Mushrooms
- 1 whole Carrot
- 1 cup Broccoli florets
- 1 medium Onion
- 1 whole Red bell pepper
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Olive oil
- 1 tablespoon Sesame seeds
- 0.25 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Wash all vegetables thoroughly. Slice the zucchini into half-moon shapes, mushrooms into halves or quarters, thinly slice the carrot, and cut the broccoli into small florets.
Cut the onion and red bell pepper into thin strips.
Mince the garlic and grate the ginger.
In a large skillet or wok, heat olive oil over medium-high heat.
Add garlic and ginger, sauté for about 30 seconds until they become fragrant.
Add onions and sauté for 2 minutes until they start to become translucent.
Add the carrots, broccoli, and pepper. Stir-fry for 3-4 minutes until they begin to soften.
Add zucchini and mushrooms, stirring frequently. Continue to stir-fry for another 3-4 minutes.
Pour in the sesame oil and low sodium soy sauce, tossing the vegetables to evenly coat.
Season with a pinch of salt and pepper. Note that you can adjust according to your taste, keeping in mind the low sodium requirement.
Cook for an additional 2 minutes or until the vegetables are tender-crisp.
Transfer to a serving platter and sprinkle with sesame seeds for garnish.
Serve immediately as a side or over rice for a complete meal.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 22.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1768 mg | 38% | |
*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.
