Low Sodium Stir-Fry Vegetables
Elevate your weeknight dinner routine with this vibrant and nutritious Low Sodium Stir-Fry Vegetables recipe! Packed with colorful ingredients like broccoli, snap peas, carrots, red bell peppers, and baby corn, this dish boasts a flavorful yet heart-healthy sauce made from low-sodium soy sauce, rice vinegar, and a touch of sesame oil. The delicate aroma of fresh ginger and garlic infuses every bite, while the quick stir-fry technique ensures tender-crisp vegetables bursting with flavor. Ready in just 25 minutes and perfect for serving with steamed rice or quinoa, this recipe proves you don’t need excess salt to enjoy a delicious, wholesome meal. Ideal for a low-sodium diet, easy meal prep, and anyone craving a guilt-free stir-fry!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Carrot
- 1 large Red bell pepper
- 1 cup Snap peas
- 1 cup Baby corn
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 1 teaspoon Sesame seeds (optional)
Instructions
Prepare the vegetables: Chop the broccoli into small bite-sized florets. Peel the carrot and slice it thinly on the diagonal. Core and slice the red bell pepper into thin strips. Rinse and trim the snap peas if needed. Drain the baby corn and cut it in half lengthwise if desired.
Peel the garlic and mince it finely. Peel the ginger and grate it or mince it finely.
In a small bowl, make the sauce by mixing the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved and set the sauce aside.
Heat a large skillet or wok over medium-high heat. Once hot, add the olive oil and let it heat for 30 seconds.
Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds, until fragrant.
Add the broccoli, carrot, red bell pepper, snap peas, and baby corn to the skillet. Stir-fry for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
Give the prepared sauce a quick stir and pour it into the skillet. Toss the vegetables to coat evenly in the sauce. Cook for an additional 2-3 minutes, until the sauce thickens slightly.
Remove the skillet from the heat. Sprinkle sesame seeds over the stir-fry if desired.
Serve the stir-fry immediately on its own or with a side of steamed rice or quinoa. Enjoy!
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 16.7 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 601 mg | 13% | |
*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.
