Low Sodium Mushroom Stir-Fry
Brighten up your mealtime with this vibrant, healthy, and ultra-flavorful Low Sodium Mushroom Stir-Fry! Bursting with the earthy richness of tender button mushrooms, the crunch of fresh broccoli, carrots, and bell peppers, and the aromatic allure of garlic and ginger, this recipe proves you don’t need excess salt to pack a punch. A simple yet irresistible sauce made with low-sodium soy sauce, rice vinegar, and a hint of toasted sesame oil ties everything together, creating a savory dish that’s both heart-friendly and delicious. Perfect for busy weeknights, this quick stir-fry comes together in just 25 minutes and pairs wonderfully with steamed brown rice or quinoa for a wholesome meal. Whether you’re cutting down on sodium or just seeking a lighter, veggie-packed dinner, this is sure to be a family favorite! Keywords: low sodium stir-fry, healthy mushroom recipes, quick vegetarian dinner, easy stir-fry recipe, heart-healthy dishes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 inch Ginger
- 250 grams Button mushrooms
- 1 medium Bell pepper
- 150 grams Broccoli florets
- 1 medium Carrot
- 3 stalks Green onions
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Begin by preparing the vegetables. Mince the garlic cloves and ginger, slice the button mushrooms and bell pepper, cut the broccoli florets into manageable pieces, julienne the carrot, and chop the green onions.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and ginger to the hot oil and sauté for about 30 seconds until fragrant.
Increase the heat to high and add the sliced mushrooms to the skillet. Stir-fry the mushrooms for about 3 minutes or until they start to brown and release their moisture.
Add the bell pepper, broccoli florets, and carrot to the skillet. Stir-fry for another 3-4 minutes, ensuring the vegetables remain crisp and bright.
Pour in the low-sodium soy sauce and rice vinegar, and stir well to coat the vegetables evenly.
Drizzle with toasted sesame oil, sprinkle black pepper, and add red pepper flakes if using. Toss everything together for another minute.
Remove the stir-fry from the heat and stir in the chopped green onions.
Serve immediately, pairing with steamed brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 13.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1420 mg | 30% | |
*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.
