Low Sodium Mushroom Stir-Fry

Bursting with vibrant colors and savory aromas, this Low Sodium Mushroom Stir-Fry delivers all the flavor with a fraction of the salt. Perfect for health-conscious eaters, this dish highlights tender button mushrooms, crunchy bell peppers, broccoli, and carrots, all tossed in a light, umami-packed sauce made with low-sodium soy sauce and rice vinegar. A touch of garlic, ginger, and toasted sesame oil elevates the stir-fry to restaurant-quality deliciousness, while a sprinkle of optional red pepper flakes adds a customizable kick. Ready in just 25 minutes, this quick and easy recipe is ideal for busy weeknights and pairs beautifully with steamed brown rice or quinoa for a wholesome, satisfying meal. Savor this nutritious vegetable-forward dish and enjoy flavor without compromise!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 3 large Garlic cloves
• 1 inch Ginger
• 250 grams Button mushrooms
• 1 medium Bell pepper
• 150 grams Broccoli florets
• 1 medium Carrot
• 3 stalks Green onions
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Toasted sesame oil
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Red pepper flakes (optional)

Directions

Step 1

Begin by preparing the vegetables. Mince the garlic cloves and ginger, slice the button mushrooms and bell pepper, cut the broccoli florets into manageable pieces, julienne the carrot, and chop the green onions.

Step 2

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

Step 3

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

Step 4

Increase the heat to high and add the sliced mushrooms to the skillet. Stir-fry the mushrooms for about 3 minutes or until they start to brown and release their moisture.

Step 5

Add the bell pepper, broccoli florets, and carrot to the skillet. Stir-fry for another 3-4 minutes, ensuring the vegetables remain crisp and bright.

Step 6

Pour in the low-sodium soy sauce and rice vinegar, and stir well to coat the vegetables evenly.

Step 7

Drizzle with toasted sesame oil, sprinkle black pepper, and add red pepper flakes if using. Toss everything together for another minute.

Step 8

Remove the stir-fry from the heat and stir in the chopped green onions.

Step 9

Serve immediately, pairing with steamed brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(734.3g)

Amount per serving	% Daily Value*
Calories	502.4

Total Fat 34.0g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1112.9mg	0%
Total Carbohydrate 40.2g	0%
Dietary Fiber 12.3g	0%
Total Sugars 13.2g
Protein 21.1g	0%

Vitamin D 0IU	0%
Calcium 176.5mg	0%
Iron 5.4mg	0%
Potassium 1420.1mg	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: 55.5%

Protein: 15.3%

Carbs: 29.2%