Low Sodium Stir-Fried Octopus with Vegetables
Dive into a delicious and health-conscious culinary adventure with this Low Sodium Stir-Fried Octopus with Vegetables, a vibrant dish that combines tender octopus, crisp broccoli, colorful bell peppers, sweet carrots, and crunchy snow peas. Featuring a flavorful yet light sauce made with a low-sodium soy sauce substitute or coconut aminos, rice vinegar, and a touch of honey (or maple syrup for a vegan twist), this recipe emphasizes heart-healthy ingredients without compromising on taste. Perfectly balanced with ginger and garlic aromatics, this quick and easy stir-fry takes the spotlight for weeknight dinners or impressive entertaining, ready in just 35 minutes from prep to plate. Garnished with sesame seeds and green onions for a hint of nutty freshness, this meal is as visually stunning as it is nourishing. Whether you're looking to reduce sodium intake or simply craving a satisfying seafood dish packed with vegetables, this recipe is your go-to choice for guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Fresh octopus
- 200 grams Broccoli florets
- 1 large Red bell pepper
- 1 medium Carrot
- 100 grams Snow peas
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 tablespoon Sesame oil
- 2 tablespoons Low-sodium soy sauce substitute (or coconut aminos)
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey (or maple syrup for a vegan option)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (for garnish)
- 2 stalks Green onions (sliced, for garnish)
Instructions
Clean the octopus thoroughly by rinsing under cold water. If the octopus is large, cut it into bite-sized pieces.
Bring a pot of water to a boil and blanch the octopus for 1-2 minutes until it begins to curl. Drain and set aside.
Prepare the vegetables: Cut the broccoli into bite-sized florets, slice the red bell pepper into thin strips, julienne the carrot, and trim the ends of the snow peas.
Mince the garlic and grate the ginger. Set both aside.
In a small bowl, prepare the sauce by mixing the low-sodium soy sauce substitute (or coconut aminos), rice vinegar, honey (or maple syrup), and cornstarch with 2 tablespoons of water. Stir until smooth.
Heat a large wok or skillet over medium-high heat. Add the sesame oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the octopus to the wok and stir-fry for 2-3 minutes until it begins to brown slightly. Remove the octopus from the wok and set it aside.
In the same wok, add the broccoli, red bell pepper, carrot, and snow peas. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp.
Return the cooked octopus to the wok and pour the prepared sauce over the mixture. Stir well to coat everything evenly and cook for 1-2 minutes until the sauce thickens.
Remove from heat and transfer the stir-fry to a serving plate.
Garnish with sesame seeds and sliced green onions before serving. Enjoy immediately!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 22.5 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2689 mg | 57% | |
*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.
