Low Sodium Prawn and Vegetable Stir Fry
Delight your taste buds with this Low Sodium Prawn and Vegetable Stir Fry, a healthy and vibrant dish that combines tender prawns, crisp-tender vegetables, and a perfectly balanced, light soy-sesame sauce. Featuring a colorful medley of broccoli, red bell peppers, carrots, snow peas, and aromatic garlic and ginger, this quick and nutrient-packed meal is ready in just 30 minutes, making it perfect for busy weeknights or when you’re craving a wholesome yet flavorful option. With its emphasis on low sodium soy sauce and simple seasonings, this stir fry retains all the deliciousness while putting your health first. Serve it over rice or noodles for a satisfying, guilt-free dinner that’s sure to impress.
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Recipe Information
Ingredients
- 450 grams large prawns, peeled and deveined
- 150 grams broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 100 grams snow peas, trimmed
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 stalks green onions, sliced
- 0.25 teaspoon ground black pepper
- 1 teaspoon cornstarch
- 2 tablespoons cold water
Instructions
Start by preparing the vegetables: slice the red bell pepper, julienne the carrot, and trim the snow peas. Have all ingredients ready before you begin cooking.
In a small bowl, combine the cornstarch with cold water to make a slurry. Set aside.
Heat a large wok or non-stick skillet over medium-high heat. Add olive oil and swirl to coat the surface.
Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.
Increase the heat to high, then add the prawns to the wok, spreading them out into a single layer. Let them cook for about 2-3 minutes until they turn pink and opaque, then remove them from the wok and set aside.
In the same wok, add a bit more olive oil if needed, then add the broccoli florets, red bell pepper slices, carrot juliennes, and snow peas. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.
Return the prawns to the wok with the vegetables. Add the low sodium soy sauce, sesame oil, and ground black pepper. Toss everything together to combine.
Pour the cornstarch slurry over the stir fry, mixing well to ensure everything is coated and the sauce slightly thickens, about 1 minute.
Taste and adjust seasonings as needed, keeping the focus on low sodium levels.
Garnish with sliced green onions and serve hot over cooked rice or noodles as preferred.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 14.7 g | ||
| Protein | 122.1 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2083 mg | 44% | |
*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.
