Low Sodium Mixed Vegetable Stir-Fry
Discover the vibrant flavors and wholesome goodness of this Low Sodium Mixed Vegetable Stir-Fry, a quick and nutritious meal perfect for busy weeknights. Packed with a colorful array of crisp-tender vegetables like broccoli florets, zucchini, snow peas, and red bell pepper, this recipe is elevated with the bold aromas of freshly grated ginger and garlic. A light yet flavorful sauce made with low-sodium soy sauce, rice vinegar, and a hint of sesame oil ensures a heart-healthy option without compromising on taste. Ready in just 25 minutes, this stir-fry stands out as a versatile dish that can be enjoyed on its own or served over quinoa or brown rice for a complete, satisfying meal. Perfect for those seeking a low-sodium, veggie-forward recipe, it's a crowd-pleaser that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, freshly grated
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 1 medium Red bell pepper, sliced
- 1 cup Snow peas
- 1 cup Button mushrooms, sliced
- 1 medium Zucchini, sliced into half-moons
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Prepare all the vegetables by washing them thoroughly. Slice the carrot, red bell pepper, mushrooms, and zucchini as suggested in the ingredients list.
In a large wok or non-stick skillet, heat the olive oil over medium-high heat.
Add the minced garlic and freshly grated ginger to the pan and sauté for about 30 seconds until fragrant.
Add the broccoli florets and carrot slices to the wok. Stir-fry for about 3 minutes, allowing the broccoli to become vibrant green and the carrots to slightly soften.
Add the red bell pepper, snow peas, button mushrooms, and zucchini to the pan. Continue to stir-fry for an additional 4-5 minutes, ensuring all vegetables are crisp-tender.
In a small bowl, mix together the low-sodium soy sauce, rice vinegar, and sesame oil.
Pour the sauce over the vegetables, stirring quickly to coat all the vegetables evenly.
Sprinkle with ground black pepper and stir well to combine.
Remove from heat and transfer to a serving dish.
If desired, garnish with sesame seeds before serving.
Serve the stir-fry warm, either on its own or over a bed of brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 22.5 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 319 mg | 25% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1860 mg | 40% | |
*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.
