Low Sodium Prawn and Vegetable Stir Fry

Elevate your weeknight dinner routine with this vibrant and healthy Low Sodium Prawn and Vegetable Stir Fry! Bursting with fresh, nutrient-packed veggies like broccoli, red bell pepper, carrots, and snow peas, this dish comes together in just 30 minutes. Tender prawns marinated in garlic and ginger bring a protein-rich, bold flavor, while a light, low sodium soy sauce and sesame oil glaze ties everything together. Perfect for those watching their salt intake, this stir fry offers a wholesome, flavorful meal without compromising on taste. Serve it piping hot over fluffy rice or noodles and garnish with crisp green onions for a restaurant-quality dish that's as colorful as it is delicious.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 450 grams large prawns, peeled and deveined
• 150 grams broccoli florets
• 1 medium red bell pepper, sliced
• 1 medium carrot, julienned
• 100 grams snow peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 2 stalks green onions, sliced
• 0.25 teaspoon ground black pepper
• 1 teaspoon cornstarch
• 2 tablespoons cold water

Directions

Step 1

Start by preparing the vegetables: slice the red bell pepper, julienne the carrot, and trim the snow peas. Have all ingredients ready before you begin cooking.

Step 2

In a small bowl, combine the cornstarch with cold water to make a slurry. Set aside.

Step 3

Heat a large wok or non-stick skillet over medium-high heat. Add olive oil and swirl to coat the surface.

Step 4

Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant.

Step 5

Increase the heat to high, then add the prawns to the wok, spreading them out into a single layer. Let them cook for about 2-3 minutes until they turn pink and opaque, then remove them from the wok and set aside.

Step 6

In the same wok, add a bit more olive oil if needed, then add the broccoli florets, red bell pepper slices, carrot juliennes, and snow peas. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.

Step 7

Return the prawns to the wok with the vegetables. Add the low sodium soy sauce, sesame oil, and ground black pepper. Toss everything together to combine.

Step 8

Pour the cornstarch slurry over the stir fry, mixing well to ensure everything is coated and the sauce slightly thickens, about 1 minute.

Step 9

Taste and adjust seasonings as needed, keeping the focus on low sodium levels.

Step 10

Garnish with sliced green onions and serve hot over cooked rice or noodles as preferred.

Nutrition Facts

Serving size	(1017.8g)

Amount per serving	% Daily Value*
Calories	892.4

Total Fat 30.3g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 7.2g
Cholesterol 850.5mg	0%
Sodium 1754.6mg	0%
Total Carbohydrate 39.2g	0%
Dietary Fiber 11.9g	0%
Total Sugars 14.7g
Protein 122.1g	0%

Vitamin D 0IU	0%
Calcium 509.4mg	0%
Iron 6.9mg	0%
Potassium 2082.8mg	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: 29.7%

Protein: 53.2%

Carbs: 17.1%