Low Fat Stir-Fried Wok Vegetables

Craving a quick, healthy, and flavorful dish? This Low Fat Stir-Fried Wok Vegetables recipe is a celebration of vibrant colors and crisp textures, packed with nutrient-rich ingredients like broccoli florets, sugar snap peas, and red bell peppers. Prepared in just 25 minutes, this low-fat, plant-based meal uses a splash of vegetable broth instead of oil for a light yet satisfying stir-fry. Enhanced with aromatic garlic and ginger, a savory soy sauce glaze, and an optional touch of sesame oil, this dish delivers bold flavor without the guilt. Perfect as a stand-alone vegan entrée or a delightful side paired with rice or noodles, it's a must-try for quick, wholesome weeknight dinners.

Nutriscore Rating: 83/100

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, thinly sliced
• 1 cup Sugar snap peas
• 1 cup Button mushrooms, sliced
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, minced
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil (optional, for flavor enhancement)
• 3 tablespoons Vegetable broth or water
• 1 teaspoon Cornstarch (optional, for thickening sauce)
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare all the vegetables: cut the broccoli into bite-sized florets, thinly slice the carrots and bell pepper, trim the ends of the sugar snap peas, and slice the mushrooms.

Step 2

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil (if using), and vegetable broth or water. For a slightly thicker sauce, mix in the cornstarch and whisk until dissolved. Set aside.

Step 3

Heat a large wok or non-stick skillet over medium-high heat. Once hot, add 2 tablespoons of vegetable broth or water. This will act as a low-fat alternative to oil and prevent sticking.

Step 4

Add the minced garlic and ginger to the wok. Stir constantly for about 30 seconds, or until fragrant.

Step 5

Add the broccoli and carrots to the wok, stirring frequently for 2-3 minutes. If needed, add an additional tablespoon of vegetable broth or water to prevent sticking.

Step 6

Add the sugar snap peas, red bell pepper, and mushrooms to the wok. Continue to stir-fry for another 3-4 minutes, or until all the vegetables are tender-crisp.

Step 7

Pour the soy sauce mixture over the vegetables and stir well to coat. If you’ve added cornstarch, cook for an additional 1-2 minutes, stirring constantly, until the sauce slightly thickens.

Step 8

Season with salt and black pepper to taste. Adjust soy sauce or rice vinegar according to your preference, if needed.

Step 9

Remove the stir-fried vegetables from heat and serve immediately as a main dish or alongside rice, quinoa, or noodles for a more substantial meal.

Nutrition Facts

Serving size	(928.7g)

Amount per serving	% Daily Value*
Calories	409.2

Total Fat 6.0g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2078.9mg	0%
Total Carbohydrate 70.0g	0%
Dietary Fiber 24.4g	0%
Total Sugars 28.0g
Protein 25.8g	0%

Vitamin D 14IU	0%
Calcium 217.6mg	0%
Iron 7.3mg	0%
Potassium 1473.1mg	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: 12.4%

Protein: 23.6%

Carbs: 64.0%