Low Sodium Stir Fry Veggies
Brighten up your dinner table with this quick and nutritious Low Sodium Stir Fry Veggies recipe, perfect for health-conscious eaters seeking vibrant flavors without extra salt. Packed with colorful ingredients like crunchy sugar snap peas, tender mushrooms, and vibrant red bell peppers, this stir-fry is enhanced with a zesty mix of garlic, ginger, and a low-sodium soy sauce alternative. The recipe comes together in just 25 minutes, making it a perfect weeknight meal. Finished with a drizzle of toasted sesame oil and optional sesame seeds, these veggies are irresistible on their own or served alongside steaming rice or noodles. Quick, wholesome, and bursting with flavor, this low sodium stir fry is a must-try for vegetarians and mindful eaters alike!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium, sliced Red bell pepper
- 2 medium, julienned Carrots
- 1 cup Sugar snap peas
- 1 cup, sliced Mushrooms
- 2 stalks, chopped Green onions
- 2 cloves, minced Garlic
- 1 teaspoon, grated Fresh ginger
- 2 tablespoons Low sodium soy sauce alternative (e.g., coconut aminos)
- 1 tablespoon Rice vinegar
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon, optional Sesame seeds
- 1 tablespoon Neutral cooking oil (e.g., avocado oil)
Instructions
Wash and prep all vegetables: slice the bell pepper, julienne the carrots, and chop the green onions.
In a small bowl, whisk together the low sodium soy sauce alternative, rice vinegar, cornstarch, and water until fully combined. Set aside.
Heat a large skillet or wok over medium-high heat. Add the neutral cooking oil and swirl to coat the bottom.
Add the broccoli, carrots, and sugar snap peas to the skillet. Stir-fry for 3-4 minutes or until they start to soften but are still crisp.
Push the veggies to one side of the skillet and add the minced garlic and grated ginger to the empty space. Stir briefly for about 30 seconds until fragrant, then mix with the vegetables.
Add the mushrooms and red bell peppers to the skillet. Continue stir-frying for another 3 minutes, stirring frequently to ensure even cooking.
Give the sauce mixture another stir, then pour it into the skillet. Toss the vegetables to coat evenly and cook for an additional 1-2 minutes or until the sauce thickens slightly.
Drizzle the toasted sesame oil over the stir-fry and give it a final toss.
Garnish with chopped green onions and sesame seeds, if desired. Serve immediately on its own or over steamed rice or noodles.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 26.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1637 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.
