Low Sodium Stir-Fried Vegetables with Mushrooms
Discover the vibrant flavors of this Low Sodium Stir-Fried Vegetables with Mushrooms recipe, a healthy and delicious way to enjoy nutrient-packed produce. A medley of broccoli, carrots, bell peppers, snap peas, and button mushrooms come together in a flavorful, ginger-infused sauce made with low sodium soy sauce, rice vinegar, and sesame oil. Perfectly balanced with a hint of garlic and finished with green onions and optional sesame seeds, this dish is both light and satisfying. Ready in just 30 minutes, it’s an ideal option for a quick weeknight dinner or a nutritious side dish. Serve it over fluffy quinoa or brown rice for a wholesome meal that’s low in sodium but big on taste!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, sliced
- 1 medium Yellow bell pepper, sliced
- 2 cups Button mushrooms, sliced
- 1 cup Snap peas
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Low sodium soy sauce (or coconut aminos)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 Green onions, sliced
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 tablespoon Olive oil
Instructions
Wash and chop all vegetables as instructed in the ingredients list.
In a small bowl, mix the low sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water until the cornstarch is fully dissolved. Set aside.
Heat a large skillet or wok over medium-high heat. Add the olive oil and allow it to warm up for about 30 seconds.
Add the minced garlic and grated ginger to the skillet. Stir constantly for 30 seconds to release their aroma.
Add the carrots and broccoli to the skillet. Stir-fry for 3-4 minutes until they begin to soften but remain crisp.
Add the mushrooms, bell peppers, and snap peas to the skillet. Stir-fry for an additional 4-5 minutes, ensuring all vegetables are evenly cooked and slightly tender.
Pour the prepared sauce into the skillet, stirring to coat the vegetables evenly. Cook for 2-3 minutes until the sauce thickens slightly and clings to the vegetables.
Remove the skillet from heat and garnish with sliced green onions and sesame seeds, if using.
Serve immediately as a side dish or over cooked brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 35.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2380 mg | 51% | |
*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.
