Low Sodium Stir-Fried Vegetables
Delight your taste buds with this vibrant Low Sodium Stir-Fried Vegetables recipe, packed with fresh, colorful produce and rich, savory flavors—all while being mindful of your sodium intake. Featuring a medley of crisp broccoli, sweet baby corn, crunchy carrots, vibrant snow peas, earthy mushrooms, and crunchy red bell peppers, this nutrient-rich dish is balanced with a zesty ginger-garlic aromatic base and thickened with a light, low-sodium broth sauce. Perfect for quick weeknight dinners, this recipe comes together in just 25 minutes and pairs beautifully with brown rice or quinoa for a wholesome and satisfying meal. Garnish with sesame seeds and green onions for an elegant finishing touch. Whether you're watching your sodium levels or seeking a healthy, vegetarian stir-fry option, this flavor-packed recipe checks all the boxes!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Carrot, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 cup Snow peas
- 1 cup Baby corn, halved lengthwise
- 1 cup Mushrooms, sliced
- 1 tablespoon Ginger, freshly grated
- 3 cloves Garlic, minced
- 0.25 cup Low-sodium vegetable broth
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Low-sodium soy sauce or coconut aminos
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 tablespoon Green onions, finely sliced (optional, for garnish)
Instructions
Wash and prepare all vegetables: cut the broccoli into florets, thinly slice the carrot and red bell pepper, trim the snow peas, halve the baby corn lengthwise, and slice the mushrooms.
In a small bowl, mix the low-sodium vegetable broth, rice vinegar, and low-sodium soy sauce or coconut aminos. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set both aside.
Heat a large wok or skillet over medium-high heat and add the sesame oil.
Add the grated ginger and minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the broccoli, carrot, and baby corn to the wok, and stir-fry for 3 minutes.
Next, add the red bell pepper, mushrooms, and snow peas. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Pour the vegetable broth mixture into the wok and stir well to evenly coat the vegetables.
Gradually add the cornstarch slurry to the wok while stirring constantly to thicken the sauce. This will take about 1-2 minutes.
Remove from heat and transfer the stir-fry to a serving dish.
Garnish with sesame seeds and green onions, if desired, and serve immediately. Enjoy as a side dish or over brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.4 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 220 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1598 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.
