Low Sodium Mixed Vegetable Stir-Fry

Colorful, nutritious, and bursting with flavor, this Low Sodium Mixed Vegetable Stir-Fry is a quick and healthy meal that doesn't compromise on taste. Packed with vibrant vegetables like broccoli, carrots, and snow peas, and enhanced with aromatic garlic and ginger, this dish is stir-fried to crisp-tender perfection. A light and savory sauce made with low-sodium soy sauce, rice vinegar, and sesame oil ties it all together, offering a guilt-free alternative to traditional stir-fry recipes. With just 10 minutes of cooking time, this heart-healthy recipe is perfect for busy weeknights. Serve it on its own or over brown rice or quinoa for a wholesome, low-sodium meal that's both satisfying and delicious. Garnish with sesame seeds for an optional touch of elegance!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 teaspoon Ginger, freshly grated
• 2 cups Broccoli florets
• 1 large Carrot, thinly sliced
• 1 medium Red bell pepper, sliced
• 1 cup Snow peas
• 1 cup Button mushrooms, sliced
• 1 medium Zucchini, sliced into half-moons
• 3 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Sesame seeds (optional, for garnish)

Directions

Step 1

Prepare all the vegetables by washing them thoroughly. Slice the carrot, red bell pepper, mushrooms, and zucchini as suggested in the ingredients list.

Step 2

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

Step 3

Add the minced garlic and freshly grated ginger to the pan and sauté for about 30 seconds until fragrant.

Step 4

Add the broccoli florets and carrot slices to the wok. Stir-fry for about 3 minutes, allowing the broccoli to become vibrant green and the carrots to slightly soften.

Step 5

Add the red bell pepper, snow peas, button mushrooms, and zucchini to the pan. Continue to stir-fry for an additional 4-5 minutes, ensuring all vegetables are crisp-tender.

Step 6

In a small bowl, mix together the low-sodium soy sauce, rice vinegar, and sesame oil.

Step 7

Pour the sauce over the vegetables, stirring quickly to coat all the vegetables evenly.

Step 8

Sprinkle with ground black pepper and stir well to combine.

Step 9

Remove from heat and transfer to a serving dish.

Step 10

If desired, garnish with sesame seeds before serving.

Step 11

Serve the stir-fry warm, either on its own or over a bed of brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(950.5g)

Amount per serving	% Daily Value*
Calories	698.0

Total Fat 48.3g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 1668.5mg	0%
Total Carbohydrate 52.7g	0%
Dietary Fiber 17.7g	0%
Total Sugars 22.5g
Protein 25.8g	0%

Vitamin D 14IU	0%
Calcium 318.6mg	0%
Iron 9.4mg	0%
Potassium 1859.9mg	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: 58.1%

Protein: 13.8%

Carbs: 28.2%