Low Sodium Stir Fried Veggies
Elevate your veggie game with this quick and nutritious Low Sodium Stir Fried Veggies recipe! Packed with vibrant, nutrient-rich ingredients like broccoli, carrots, red bell pepper, zucchini, and sugar snap peas, this dish is a flavorful way to enjoy your favorite vegetables without the excess sodium. Infused with the aromatic duo of garlic and fresh ginger, and tossed in a light, tangy sauce made with low sodium soy sauce or coconut aminos, rice vinegar, and sesame oil, this stir-fry bursts with bold yet balanced flavors. Ready in just 25 minutes, it’s perfect as a side dish or served over rice, quinoa, or noodles for a wholesome, low-sodium meal. Plus, the optional toasted sesame seed garnish adds a delightful nutty crunch!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 medium Red bell pepper, sliced into strips
- 1 medium Zucchini, sliced into half moons
- 1 cup Sugar snap peas
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Low sodium soy sauce or coconut aminos
- 1 tablespoon Rice vinegar
- 2 teaspoons Sesame oil
- 2 tablespoons Avocado or olive oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Toasted sesame seeds (optional)
Instructions
Prepare all vegetables: wash, chop, and slice as needed to ensure uniform cooking.
In a small bowl, mix the low sodium soy sauce (or coconut aminos), rice vinegar, cornstarch, and water. Stir until the cornstarch dissolves completely. Set aside.
Heat the avocado or olive oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and stir-fry for 30 seconds, until fragrant. Be careful not to burn them.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3–4 minutes, allowing them to soften slightly.
Add the zucchini and sugar snap peas to the skillet. Stir-fry for another 3–4 minutes until all vegetables are tender but still crisp.
Give the prepared sauce another stir and pour it over the vegetables. Toss the vegetables to coat them evenly with the sauce.
Cook for another 1–2 minutes, allowing the sauce to thicken slightly and cling to the vegetables.
Drizzle the sesame oil over the stir-fry and give it a final toss.
Optional: Sprinkle with toasted sesame seeds for garnish before serving.
Serve immediately as a side dish or over steamed rice, quinoa, or noodles for a complete meal.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 29.7 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1624 mg | 35% | |
*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.
