Low Fat Stir-Fried Mixed Vegetables

Brighten up your plate with this delicious and healthy Low Fat Stir-Fried Mixed Vegetables recipe, a quick and easy dish packed with vibrant colors, bold flavors, and tons of nutrients. Perfect for busy weeknights, this stir-fry comes together in just 25 minutes using fresh vegetables like broccoli, carrots, snap peas, and bell peppers, all coated in a light, savory sauce made with low-sodium soy sauce and vegetable broth. Enhanced with aromatic garlic and ginger, this dish delivers restaurant-quality flavor without the heavy oils, making it a low-fat, guilt-free choice. Serve it as a satisfying main with rice or quinoa, or pair it alongside your favorite protein for a wholesome side dish. Healthy, flavorful, and customizable, this vegetable stir-fry is sure to become a staple in your meal rotation!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrots, thinly sliced
• 1 medium Red bell pepper, julienned
• 1 cup Snap peas
• 1 medium Zucchini, sliced into half-moons
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Low-sodium soy sauce
• 2 tablespoons Vegetable broth
• 1 teaspoon Cornstarch
• 1 tablespoon Water
• 1 teaspoon Sesame oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Prepare all the vegetables: cut the broccoli into bite-sized florets, slice the carrots thinly, julienne the red bell pepper, trim the ends off the snap peas, and slice the zucchini into half-moons.

Step 2

In a small bowl, mix together the low-sodium soy sauce, vegetable broth, cornstarch, and water. Whisk until the cornstarch is dissolved, and set aside.

Step 3

Heat a large non-stick skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the pan.

Step 4

Add the garlic and ginger to the pan. Stir-fry for 30 seconds, until fragrant.

Step 5

Add the broccoli, carrots, and red bell pepper to the pan. Stir-fry for 2-3 minutes, until they begin to soften.

Step 6

Add the snap peas and zucchini to the pan. Continue to stir-fry for another 2-3 minutes, until all the vegetables are tender but still crisp.

Step 7

Pour the soy sauce mixture into the pan. Stir well to coat the vegetables and cook for 1-2 minutes, until the sauce thickens slightly.

Step 8

Season with salt and black pepper, adjusting to taste.

Step 9

Remove the pan from heat. Garnish with sesame seeds if desired, and serve immediately.

Nutrition Facts

Serving size	(960.8g)

Amount per serving	% Daily Value*
Calories	455.3

Total Fat 17.2g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1870.3mg	0%
Total Carbohydrate 62.0g	0%
Dietary Fiber 19.3g	0%
Total Sugars 26.7g
Protein 21.1g	0%

Vitamin D 0IU	0%
Calcium 314.8mg	0%
Iron 8.6mg	0%
Potassium 1506.0mg	0%

*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.

Source of Calories

Fat: 31.8%

Protein: 17.3%

Carbs: 50.9%