Low Sodium Savory Mushroom Stir Fry
Elevate your weeknight dinner with this Low Sodium Savory Mushroom Stir Fry, a vibrant and healthy dish bursting with hearty mushrooms and nutrient-packed vegetables like broccoli, snow peas, and red bell peppers. Perfect for those watching their sodium intake, this recipe swaps traditional soy sauce for a low-sodium alternative while maintaining bold flavors with fresh ginger, garlic, and a touch of sesame oil. The silky sauce, thickened with a hint of cornstarch, ties the colorful medley together for a delightful and guilt-free meal. Ready in just 30 minutes, this quick and easy stir fry is ideal as a standalone main course or paired with fluffy steamed rice or protein-packed quinoa. Garnished with green onions and toasted sesame seeds, every bite of this wholesome stir fry delivers deliciousness and nutrition without compromise.
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Recipe Information
Ingredients
- 450 grams Assorted mushrooms (such as shiitake, button, and oyster)
- 1 medium Red bell pepper
- 150 grams Broccoli florets
- 1 medium Carrot
- 100 grams Snow peas
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 cloves Minced garlic
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoon Black pepper
Instructions
1. Clean and slice the mushrooms. Set aside.
2. Cut the red bell pepper into thin strips, chop broccoli florets into bite-sized pieces, and slice the carrot diagonally.
3. Rinse snow peas and trim the ends if necessary.
4. In a small bowl, mix the low-sodium soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, cornstarch, and water. Stir until well combined.
5. Heat a large non-stick skillet or wok over medium-high heat.
6. Add the mushrooms and stir-fry for 3-4 minutes until they begin to release moisture and brown slightly.
7. Add the bell pepper, broccoli, carrot, and snow peas to the pan. Stir-fry for an additional 4-5 minutes, or until vegetables are tender-crisp.
8. Pour the sauce over the vegetables and sprinkle with black pepper. Stir constantly to coat the vegetables, cooking for about 2-3 minutes as the sauce thickens.
9. Remove from heat and garnish with sliced green onions and toasted sesame seeds.
10. Serve hot, either alone or with a side of steamed rice or quinoa.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 17.7 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 259 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2214 mg | 47% | |
*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.
