Low Sodium Capcay

Savor the vibrant flavors of this Low Sodium Capcay, a healthy twist on the classic Indonesian stir-fry that’s brimming with colorful vegetables and bold aromatics. Perfect for those seeking a heart-healthy, low-sodium recipe, this dish balances a medley of crisp carrots, broccoli, cauliflower, red bell peppers, snow peas, and baby corn with a fragrant blend of garlic, ginger, and sesame oil. Thickened with cornstarch and enriched with low-sodium vegetable stock and soy sauce, the sauce boasts a luscious texture without overwhelming saltiness. Ready in just 35 minutes, this quick and wholesome stir-fry is ideal for an easy family weeknight dinner or a nutrient-packed meal prep option. Garnished with fresh scallions, it’s as beautiful as it is delicious—a true showcase of healthy Asian-inspired cooking.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium, thinly sliced Carrots
• 1 small head, cut into florets Broccoli
• 1 small head, cut into florets Cauliflower
• 1 medium, sliced Red Bell Pepper
• 100 grams, trimmed Snow Peas
• 100 grams, halved Baby Corn
• 3 cloves, minced Garlic
• 1 inch, grated Ginger
• 250 ml Low Sodium Vegetable Stock
• 1 tablespoon, mixed with 2 tablespoons of water Cornstarch
• 2 tablespoons Olive Oil
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon White Pepper
• 1 tablespoon, low sodium version Light Soy Sauce
• 1 teaspoon Sesame Oil
• 2 for garnish, sliced Scallions

Directions

Step 1

Prepare all the vegetables by slicing them accordingly and set aside.

Step 2

In a large wok or frying pan, heat the olive oil over medium heat.

Step 3

Add the minced garlic and grated ginger to the pan and stir-fry for about 30 seconds until fragrant.

Step 4

Add the sliced carrots, broccoli florets, and cauliflower florets to the pan. Stir-fry for 3-4 minutes until slightly tender.

Step 5

Add the sliced red bell pepper, snow peas, and baby corn. Continue to stir-fry for an additional 3 minutes.

Step 6

Pour in the low sodium vegetable stock and allow the mixture to simmer for 2 minutes.

Step 7

Stir in the cornstarch mixture to thicken the sauce, continuously stirring to avoid lumps.

Step 8

Add the light soy sauce, black pepper, and white pepper. Mix well to ensure all the vegetables are evenly coated.

Step 9

Drizzle with sesame oil for extra fragrance and stir everything one last time.

Step 10

Remove from heat and transfer to a serving dish.

Step 11

Garnish with sliced scallions and serve immediately.

Nutrition Facts

Serving size	(1287.8g)

Amount per serving	% Daily Value*
Calories	781.5

Total Fat 45.0g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 8.8g
Cholesterol 0mg	0%
Sodium 2029.2mg	0%
Total Carbohydrate 78.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 26.5g
Protein 20.8g	0%

Vitamin D 0IU	0%
Calcium 357.1mg	0%
Iron 9.0mg	0%
Potassium 2997.2mg	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: 50.5%

Protein: 10.4%

Carbs: 39.2%