Low Sodium Broccoli Stir Fry

Discover a vibrant and heart-healthy dinner option with this **Low Sodium Broccoli Stir Fry**—the perfect balance of fresh, colorful vegetables and bold, natural flavors without the extra salt. This easy-to-make recipe features tender-crisp broccoli florets, sweet red bell peppers, and crunchy carrots stir-fried with fragrant garlic and ginger in a flavorful, low-sodium sauce thickened to perfection. A handful of unsalted cashews adds a delightful crunch, while a touch of sesame oil and red pepper flakes provide subtle nuttiness and spice. Ready in just 30 minutes, this nutrient-packed dish is ideal for anyone looking for a quick, wholesome meal. Serve it as a standalone entrée or over brown rice or quinoa for a satisfying, low-sodium twist on a classic stir fry. Keywords: low sodium stir fry, broccoli stir fry, healthy dinner recipe, quick weeknight meal, vegetable stir fry.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 3 cups Fresh broccoli florets
• 1 large Red bell pepper, thinly sliced
• 1 medium Carrot, thinly sliced
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 4 stalks Green onions, chopped
• 1 cup Low sodium vegetable broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Olive oil
• 1 teaspoon Sesame oil
• 2 tablespoons Low sodium soy sauce
• 1 cup Unsalted raw cashews
• 0.5 teaspoon Fresh ground black pepper
• 0.25 teaspoon Red pepper flakes

Directions

Step 1

Prepare all vegetables: Cut broccoli into florets, slice red bell pepper, and thinly slice the carrot. Mince garlic and ginger, and chop green onions. Set aside.

Step 2

In a small bowl, combine cornstarch and water to create a slurry. This mixture will thicken the stir fry sauce later. Set aside.

Step 3

Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.

Step 4

Add broccoli, red bell pepper, and carrot to the skillet. Stir-fry the vegetables for 5-7 minutes or until they become tender-crisp.

Step 5

Pour the low sodium vegetable broth into the pan, followed by the low sodium soy sauce and sesame oil. Stir the contents to mix well.

Step 6

Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens and coats the vegetables.

Step 7

Stir in the unsalted raw cashews and the chopped green onions. Mix until well combined.

Step 8

Season the stir fry with fresh ground black pepper and a pinch of red pepper flakes for a hint of spice.

Step 9

Remove from heat and serve immediately as a standalone dish or alongside brown rice or quinoa.

Nutrition Facts

Serving size	(1061.8g)

Amount per serving	% Daily Value*
Calories	1286.2

Total Fat 92.1g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 1458.5mg	0%
Total Carbohydrate 92.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 26.0g
Protein 35.9g	0%

Vitamin D 0IU	0%
Calcium 290.9mg	0%
Iron 13.4mg	0%
Potassium 2753.6mg	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: 61.7%

Protein: 10.7%

Carbs: 27.6%