Low Sodium Veggie Stir Fry
This vibrant and healthy Low Sodium Veggie Stir Fry is a quick and delicious way to enjoy a rainbow of fresh vegetables without compromising on flavor. Made with crunchy broccoli, sweet carrots, vibrant red bell peppers, and tender zucchini, this dish is brought to life with a rich, savory sauce featuring low-sodium soy sauce or coconut aminos, toasted sesame oil, and a touch of natural sweetness from honey or maple syrup. The recipe is packed with nutrient-dense veggies like spinach and snow peas, and it's perfect for those following a low-sodium diet. Ready in just 30 minutes, this stir fry pairs beautifully with cooked brown rice or quinoa, making it a wholesome, plant-powered meal option. Whether for a quick weeknight dinner or meal prep, this dish is a flavorful, heart-healthy choice!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced into matchsticks
- 1 Red bell pepper, thinly sliced
- 1 cup Snow peas, trimmed
- 1 Zucchini, sliced into half-moons
- 2 cups Baby spinach
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Low sodium soy sauce or coconut aminos
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey or maple syrup
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Neutral oil (e.g., avocado oil or grapeseed oil)
- 2 cups Cooked brown rice or quinoa (optional, for serving)
Instructions
Prepare all vegetables as directed and set them aside in separate bowls for easy access during cooking.
In a small bowl, whisk together low-sodium soy sauce or coconut aminos, rice vinegar, honey or maple syrup, sesame oil, and cornstarch. Then mix in the water until smooth. Set aside.
Heat the neutral 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 about 1 minute until fragrant.
Toss in the broccoli florets, carrots, and red bell pepper. Stir-fry for 3-4 minutes until slightly softened but still crisp.
Add the snow peas and zucchini to the skillet and stir-fry for another 2-3 minutes.
Reduce the heat to medium and add the sauce mixture to the skillet. Stir well to coat the vegetables evenly.
Cook for 2-3 minutes until the sauce thickens slightly. Add the baby spinach and stir until it wilts, about 1 minute.
Remove from heat and serve immediately over cooked brown rice or quinoa, if desired.
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1803 mg | 78% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 33.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1997 mg | 42% | |
*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.
