Low Fat Stir-Fried Vegetables with Mushrooms

Light, flavorful, and irresistibly vibrant, this Low Fat Stir-Fried Vegetables with Mushrooms recipe is a guilt-free way to enjoy a wholesome meal packed with nutrients. Featuring a colorful medley of button mushrooms, crisp broccoli, sweet red bell peppers, tender carrots, and zucchini, this dish is tossed in a savory low-sodium soy sauce infused with fresh ginger and garlic for an aromatic punch. The secret to its silky, light sauce lies in the cornstarch slurry, which adds just the right touch of texture without extra calories. Perfect for a quick and healthy weekday dinner, this dish is ready in just 25 minutes and can be served on its own or over a bed of steamed rice or noodles. A delicious option for vegetarians, vegans, or anyone looking to add more plant-based meals to their diet, this low-fat stir-fry delivers big on flavor while keeping things light!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 200 grams button mushrooms
• 150 grams broccoli florets
• 1 medium carrot
• 1 medium red bell pepper
• 1 small zucchini
• 2 tablespoons low sodium soy sauce
• 1 teaspoon ginger
• 2 cloves garlic
• 1 teaspoon sesame oil (optional, for flavor)
• 3 tablespoons vegetable broth
• 2 stalks green onions
• 1 teaspoon cornstarch
• 2 tablespoons water
• 0.25 teaspoon black pepper

Directions

Step 1

Wash all the vegetables thoroughly and pat them dry.

Step 2

Slice the button mushrooms into thin pieces.

Step 3

Cut the broccoli into bite-sized florets.

Step 4

Peel the carrot and slice it into thin rounds or julienne strips.

Step 5

Core and thinly slice the red bell pepper.

Step 6

Chop the zucchini into thin half-moons.

Step 7

Finely mince the garlic and ginger.

Step 8

In a small bowl, mix the cornstarch and water to create a slurry. Set aside for later.

Step 9

Heat a non-stick wok or large skillet over medium heat. Add the vegetable broth and sesame oil (if using) to prevent sticking.

Step 10

Once hot, add the garlic and ginger to the pan. Stir constantly for about 1 minute until fragrant.

Step 11

Add the mushrooms, broccoli, and carrots to the pan. Stir-fry for 4–5 minutes until slightly tender.

Step 12

Add the red bell pepper and zucchini to the pan. Stir-fry for another 3–4 minutes until all vegetables are tender but still crisp.

Step 13

Pour the low sodium soy sauce into the pan and stir until evenly distributed.

Step 14

Drizzle the cornstarch slurry into the vegetable mixture while constantly stirring to thicken the sauce. This should take about 1–2 minutes.

Step 15

Season with black pepper to taste and toss in sliced green onions for a fresh flavor boost.

Step 16

Serve immediately, either on its own or alongside steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(831.4g)

Amount per serving	% Daily Value*
Calories	296.0

Total Fat 6.8g	0%
Saturated Fat 1.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2787.9mg	0%
Total Carbohydrate 48.4g	0%
Dietary Fiber 13.0g	0%
Total Sugars 24.1g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 177.0mg	0%
Iron 4.7mg	0%
Potassium 1671.1mg	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: 18.4%

Protein: 23.4%

Carbs: 58.2%