Low Sodium Sausage and Vegetable Stir-Fry
This Low Sodium Sausage and Vegetable Stir-Fry is a vibrant, nutritious dinner option that's bursting with fresh flavors and ready in just 35 minutes! Featuring tender slices of low-sodium chicken sausage, colorful bell peppers, crunchy sugar snap peas, and zucchini, this recipe is a symphony of textures and tastes. A homemade stir-fry sauce made with low-sodium soy sauce, rice vinegar, and sesame oil ensures a savory, balanced flavor without excess salt, while fresh garlic and ginger add an irresistible aroma. Perfect for a healthy weeknight dinner, this dish is naturally low in sodium and customizable with your favorite veggies. Serve it over steamed rice or quinoa for a wholesome, family-friendly meal that's as delicious as it is quick to make.
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Recipe Information
Ingredients
- 12 oz low-sodium chicken sausage
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 2 cups broccoli florets
- 1 cup sugar snap peas
- 1 large carrot
- 1 medium zucchini
- 3 stalks green onions
- 1 inch fresh ginger
- 3 pieces garlic cloves
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon olive oil
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
Instructions
Slice the low-sodium chicken sausage into thin rounds and set aside.
Cut the red and yellow bell peppers into thin strips. Chop the broccoli florets into bite-sized pieces.
Peel and julienne the carrot, slice the zucchini into half-moons, and trim the sugar snap peas.
Mince the garlic cloves and grate the fresh ginger.
Chop the green onions into small pieces, separating the white and green parts.
In a small bowl, mix the low-sodium soy sauce, rice vinegar, sesame oil, water, and cornstarch. Stir until cornstarch is dissolved to create the sauce.
Heat olive oil in a large skillet or wok over medium-high heat.
Add the sausage slices to the skillet and cook until browned, about 4-5 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the minced garlic and ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the bell peppers, broccoli, carrot, and sugar snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Add the zucchini and cooked sausage back to the skillet. Stir to combine.
Pour the sauce over the sausage and vegetables. Stir-fry for an additional 2-3 minutes until the sauce has thickened and coated the ingredients evenly.
Remove from heat and sprinkle with sesame seeds and the green parts of the green onions.
Serve immediately, preferably with steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4589 mg | 200% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 30.8 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2276 mg | 48% | |
*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.
