Low Sodium Zucchini Stir Fry
Bursting with vibrant colors and fresh flavors, this Low Sodium Zucchini Stir Fry is a quick and healthy option for busy weeknights. Perfectly seasoned with low sodium soy sauce, ginger, and garlic, this dish is a light yet satisfying meal that’s low in sodium and full of nutrient-packed vegetables like zucchini, carrots, and red bell pepper. Toasted sesame oil and rice vinegar add a touch of richness and tang, while a cornstarch-based sauce gives it a luscious, glossy finish. Ready in just 20 minutes, this stir fry is a versatile recipe that can be served solo or over steamed rice or quinoa for a hearty, wholesome meal. With optional garnishes like green onions and sesame seeds, every bite delivers a delicious crunch and a pop of flavor without compromising on health.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 large Carrot
- 1 medium Red bell pepper
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Low sodium soy sauce (or low sodium tamari for gluten-free)
- 1 tablespoon Rice vinegar
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil (or avocado oil)
- 2 stalks Green onions (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash and dry all produce.
Cut the zucchini into thin rounds or half-moons, depending on size.
Peel the carrot and slice it into matchsticks or thin strips.
Slice the red bell pepper into thin strips.
Mince the garlic and grate the ginger.
In a small bowl, mix the low sodium soy sauce, rice vinegar, toasted sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds, or until fragrant.
Add the carrot strips to the skillet and stir fry for 2 minutes.
Add the red bell pepper and zucchini slices to the skillet and continue stir frying for an additional 3–4 minutes, or until the vegetables are tender but still crisp.
Pour the soy sauce mixture over the vegetables, stirring quickly to coat everything evenly. Cook for 1–2 minutes, or until the sauce thickens slightly.
Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds, if desired.
Serve immediately as a standalone dish or over steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 48.6 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2040 mg | 43% | |
*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.
