Low Sodium Classic Vegetable Stir Fry

Elevate your weeknight meals with this Low Sodium Classic Vegetable Stir Fry, a vibrant medley of fresh, crisp vegetables tossed in a light, nutrient-packed sauce. Featuring tender broccoli, colorful bell peppers, sweet carrots, and earthy mushrooms, this dish is infused with the aromatic duo of garlic and ginger, making every bite irresistibly flavorful without the need for added sodium. A cornstarch slurry thickens the low sodium vegetable broth to create a velvety glaze, while a hint of lemon juice and fresh basil brighten the dish with fresh, zesty notes. Ready in just 30 minutes and perfect for serving over brown rice or quinoa, this healthy stir fry is a quick and wholesome option for any meal. It's the perfect recipe for those looking to enjoy classic stir fry flavors with a heart-healthy twist.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 medium, sliced Red bell pepper
• 1 medium, julienned Carrot
• 1 cup Sugar snap peas
• 1 cup, sliced Mushrooms
• 1 small, sliced Zucchini
• 3 cloves, minced Garlic
• 1 teaspoon, minced Ginger
• 1 tablespoon Olive oil
• 1 cup Low sodium vegetable broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Lemon juice
• 1 teaspoon Black pepper
• 2 tablespoons, chopped Fresh basil leaves

Directions

Step 1

Begin by preparing all the vegetables: slice the red bell pepper, julienne the carrot, slice the mushrooms and zucchini, and chop the broccoli into bite-sized florets.

Step 2

In a small bowl, mix the cornstarch with the water to create a slurry and set aside.

Step 3

Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

Step 4

Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.

Step 5

Add the broccoli, bell pepper, carrot, sugar snap peas, and mushrooms to the skillet. Stir fry for about 5-7 minutes, stirring frequently until the vegetables are tender-crisp.

Step 6

Pour in the low sodium vegetable broth and bring to a simmer.

Step 7

Stir in the cornstarch slurry, and cook for an additional 2 minutes, stirring constantly until the sauce thickens.

Step 8

Add zucchini to the skillet and stir to combine. Cook for another 2 minutes.

Step 9

Sprinkle black pepper and pour in the lemon juice. Toss the vegetables to ensure even coating.

Step 10

Remove from heat, garnish with chopped fresh basil leaves, and serve immediately. Best enjoyed hot, on its own, or over brown rice or quinoa.

Nutrition Facts

Serving size	(1143.9g)

Amount per serving	% Daily Value*
Calories	585.4

Total Fat 21.6g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 2006.8mg	0%
Total Carbohydrate 76.7g	0%
Dietary Fiber 21.7g	0%
Total Sugars 31.3g
Protein 24.3g	0%

Vitamin D 0IU	0%
Calcium 221.9mg	0%
Iron 7.0mg	0%
Potassium 1735.4mg	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: 32.5%

Protein: 16.2%

Carbs: 51.3%