Low Sodium Colorful Vegetable Stir Fry

Packed with vibrant, nutrient-rich vegetables and boasting bold yet balanced flavors, this Low Sodium Colorful Vegetable Stir Fry is a healthy twist on a takeout favorite. Featuring a stunning medley of broccoli, bell peppers, zucchini, carrots, snow peas, and red onion, this dish is a feast for both the eyes and the palate. The stir fry is brought to life with aromatic garlic and ginger, a savory low-sodium soy sauce and vegetable broth glaze, and the nutty finish of sesame oil and seeds. Ready in just 30 minutes, it’s the perfect weeknight dinner for those seeking a quick, wholesome, and low-sodium meal without compromising on taste. Serve it as a stand-alone entrée or pair it with brown rice or quinoa for a well-rounded dish that's as nutritious as it is delicious!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 medium Red bell pepper, sliced
• 1 medium Yellow bell pepper, sliced
• 1 medium Zucchini, sliced into half-moons
• 2 medium Carrots, julienned
• 1 cup Snow peas
• 1 small Red onion, sliced
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 0.5 cup Low-sodium vegetable broth
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Cornstarch
• 1 tablespoon Sesame oil
• 1 tablespoon Olive oil
• 1 tablespoon Sesame seeds
• 2 pieces Scallions, sliced

Directions

Step 1

Prepare all the vegetables: cut the broccoli into small florets, slice the bell peppers and onion, slice the zucchini into half-moons, julienne the carrots, and trim the ends off the snow peas.

Step 2

In a small bowl, combine the low-sodium vegetable broth, low-sodium soy sauce, and cornstarch. Whisk together until the cornstarch is fully dissolved to create a slurry.

Step 3

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

Step 4

Add the garlic and ginger to the pan, stirring constantly until fragrant, about 30 seconds.

Step 5

Add the broccoli, red onion, and carrots to the pan. Stir fry for about 3-4 minutes until they start to soften.

Step 6

Add the bell peppers, zucchini, and snow peas to the pan. Continue to stir fry for another 3 minutes, until all vegetables are tender-crisp.

Step 7

Pour the veggie broth slurry into the pan, stirring constantly until the sauce thickens and coats the vegetables, about 2 minutes.

Step 8

Drizzle the sesame oil over the vegetables and toss to coat.

Step 9

Remove from heat and transfer the stir fry to a serving dish.

Step 10

Garnish with sesame seeds and sliced scallions before serving.

Nutrition Facts

Serving size	(1154.1g)

Amount per serving	% Daily Value*
Calories	647.4

Total Fat 35.0g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 9.2g
Cholesterol 0mg	0%
Sodium 1228.8mg	0%
Total Carbohydrate 72.3g	0%
Dietary Fiber 19.7g	0%
Total Sugars 30.6g
Protein 22.4g	0%

Vitamin D 0IU	0%
Calcium 283.0mg	0%
Iron 8.6mg	0%
Potassium 1983.9mg	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: 45.4%

Protein: 12.9%

Carbs: 41.7%