Low Sodium Stir-Fried Wok Vegetables
Elevate your weeknight meals with this vibrant and healthy Low Sodium Stir-Fried Wok Vegetables recipe, a perfect combination of colorful produce, bold flavors, and minimal salt. Packed with fresh broccoli florets, crisp snap peas, sweet red bell pepper, hearty mushrooms, and zucchini, this dish is a veggie-powered delight that retains the perfect balance of crunch and tenderness. A light and flavorful sauce made with low-sodium soy sauce, rice vinegar, and toasted sesame oil ensures the vegetables shine without overwhelming the palate. With just 15 minutes of prep and 10 minutes of cooking, this quick and easy stir-fry is ideal for busy schedules while promoting heart-healthy eating. Garnished with sesame seeds and served solo or over rice or noodles, it's a nutritious, crowd-pleasing meal designed for guilt-free indulgence. Perfect for anyone seeking low-sodium, Asian-inspired recipes bursting with wholesome ingredients!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots (thinly sliced into matchsticks)
- 1 medium Red bell pepper (julienned)
- 1.5 cups Snap peas
- 1 cup Mushrooms (sliced)
- 1 medium Zucchini (sliced into half-moons)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil (for stir-frying)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
Prepare all the vegetables by washing and cutting them as specified in the ingredients list. Set them aside.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, cornstarch, and water to create the sauce. Set aside.
Heat the wok or a large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the carrots and broccoli florets to the wok. Stir-fry for 2-3 minutes to begin softening them.
Add the red bell pepper, snap peas, mushrooms, and zucchini to the wok. Stir-fry for another 3-4 minutes, ensuring the veggies are vibrant and slightly tender but still crisp.
Give the sauce a quick stir, then pour it over the vegetables in the wok. Stir continuously to coat the vegetables evenly and allow the sauce to thicken slightly (this should take about 1-2 minutes).
Remove from heat and garnish with sesame seeds before serving.
Serve immediately as a standalone dish or alongside cooked rice or noodles for a complete meal.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 31.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1796 mg | 38% | |
*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.
