Low Sodium Stir-Fried Mixed Vegetables
Brightly colored, nutrient-packed, and full of flavor, this Low Sodium Stir-Fried Mixed Vegetables recipe is the perfect balance of health and taste without sacrificing richness. Featuring a vibrant mix of fresh broccoli, carrots, snap peas, and baby corn, all cooked to crisp-tender perfection, this dish is enhanced with a tangy and aromatic low-sodium sauce made with coconut aminos, sesame oil, and fresh ginger. Ideal for those watching their sodium intake, this quick and easy stir-fry is ready in just 25 minutes, making it a weeknight dinner favorite. Serve it as a light standalone meal or pair it with brown rice or quinoa for a satisfying yet heart-healthy plate. Add a dash of optional red pepper flakes for a spicy kick, and enjoy a flavorful, wholesome dish that doesn't compromise on bold Asian-inspired flavors!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrot (sliced thinly on a diagonal)
- 1 medium Red bell pepper (sliced into thin strips)
- 1 cup Snap peas
- 1 cup Baby corn (halved lengthwise)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 stalks Green onion (sliced thinly, green parts only)
- 2 tablespoons Low-sodium soy sauce alternative (e.g., coconut aminos)
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Olive oil or avocado oil
- 1 pinch Black pepper
- 1 pinch Red pepper flakes (optional, for heat)
Instructions
Prepare all vegetables by washing, chopping, and slicing as directed in the ingredients list. Set aside.
In a small bowl, mix the low-sodium soy sauce alternative, rice vinegar, sesame oil, cornstarch, and water. Stir well to create the sauce and set aside.
Heat a large non-stick skillet or wok over medium-high heat and add the olive oil or avocado oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds, or until fragrant, taking care not to let them burn.
Add the broccoli florets, sliced carrot, red bell pepper, snap peas, and baby corn to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are crisp-tender.
Pour the prepared sauce over the vegetables and toss well to coat evenly.
Continue cooking for another 2-3 minutes, allowing the sauce to slightly thicken and coat the vegetables.
Season with black pepper and red pepper flakes, if using, for an extra touch of flavor.
Remove the skillet from the heat and garnish the stir-fry with the sliced green onions.
Serve hot as a standalone dish or pair with steamed brown rice or quinoa for a heartier meal.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 36.2 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1596 mg | 34% | |
*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.
