Low Sodium Mixed Vegetable Stir Fry
Bright, colorful, and packed with wholesome goodness, this Low Sodium Mixed Vegetable Stir Fry is a healthy twist on a classic favorite. Featuring a vibrant medley of broccoli, carrots, red bell pepper, snow peas, and mushrooms, this recipe is perfect for those seeking a low-sodium meal without sacrificing flavor. The aromatic combination of freshly minced garlic and ginger pairs beautifully with a light yet flavorful sauce crafted from low-sodium soy sauce, rice vinegar, honey, and toasted sesame oil. With just 15 minutes of prep and 10 minutes of cooking time, this quick and easy stir fry is ideal for busy weeknights. Garnished with green onions and sesame seeds, it’s as visually appealing as it is delicious. Serve it over rice or noodles for a satisfying and heart-healthy meal the whole family will enjoy!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrot, thinly sliced
- 1 cup Red bell pepper, thinly sliced
- 1 cup Snow peas
- 1 cup Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 3 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Extra virgin olive oil
- 2 Green onions, sliced for garnish
- 1 teaspoon Sesame seeds for garnish
Instructions
Prepare all the vegetables: slice the broccoli into small florets, thinly slice the carrot and bell pepper, and trim the snow peas.
In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, toasted sesame oil, cornstarch, and water until smooth. Set aside.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli, carrots, and bell pepper to the pan. Stir-fry for 3-4 minutes until they begin to soften.
Add the mushrooms and snow peas to the vegetables, and stir-fry for another 2-3 minutes.
Pour the prepared sauce over the vegetables and stir well to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens and the vegetables are tender-crisp.
Remove the pan from heat and garnish with sliced green onions and sesame seeds.
Serve immediately with your choice of rice or noodles.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 41.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1869 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.
