Low Sodium Sausage and Vegetable Stir-Fry

Elevate your weeknight dinner game with this vibrant and wholesome Low Sodium Sausage and Vegetable Stir-Fry. Packed with colorful veggies like bell peppers, broccoli, sugar snap peas, and zucchini, this quick and easy recipe delivers on both flavor and nutrition. Tender slices of low-sodium chicken sausage are perfectly seared and tossed with a delicious homemade stir-fry sauce made from low-sodium soy sauce, rice vinegar, and sesame oil—bringing bold umami flavor without the excess salt. Fragrant garlic and fresh ginger provide aromatic depth, while a sprinkle of sesame seeds and green onions adds the perfect finishing touch. Ready in just 35 minutes and ideal served over rice or quinoa, this low-sodium stir-fry is a satisfying, heart-healthy meal the whole family will love. Perfect for meal prep and packed with essential nutrients, this recipe fits seamlessly into a balanced diet!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz low-sodium chicken sausage
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 2 cups broccoli florets
• 1 cup sugar snap peas
• 1 large carrot
• 1 medium zucchini
• 3 stalks green onions
• 1 inch fresh ginger
• 3 pieces garlic cloves
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon olive oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds

Directions

Step 1

Slice the low-sodium chicken sausage into thin rounds and set aside.

Step 2

Cut the red and yellow bell peppers into thin strips. Chop the broccoli florets into bite-sized pieces.

Step 3

Peel and julienne the carrot, slice the zucchini into half-moons, and trim the sugar snap peas.

Step 4

Mince the garlic cloves and grate the fresh ginger.

Step 5

Chop the green onions into small pieces, separating the white and green parts.

Step 6

In a small bowl, mix the low-sodium soy sauce, rice vinegar, sesame oil, water, and cornstarch. Stir until cornstarch is dissolved to create the sauce.

Step 7

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

Step 8

Add the sausage slices to the skillet and cook until browned, about 4-5 minutes. Remove the sausage from the skillet and set aside.

Step 9

In the same skillet, add the minced garlic and ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.

Step 10

Add the bell peppers, broccoli, carrot, and sugar snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Step 11

Add the zucchini and cooked sausage back to the skillet. Stir to combine.

Step 12

Pour the sauce over the sausage and vegetables. Stir-fry for an additional 2-3 minutes until the sauce has thickened and coated the ingredients evenly.

Step 13

Remove from heat and sprinkle with sesame seeds and the green parts of the green onions.

Step 14

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

Nutrition Facts

Serving size	(1467.3g)

Amount per serving	% Daily Value*
Calories	1409.3

Total Fat 76.6g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 15.2g
Cholesterol 240.1mg	0%
Sodium 4588.9mg	0%
Total Carbohydrate 87.7g	0%
Dietary Fiber 23.8g	0%
Total Sugars 30.8g
Protein 92.4g	0%

Vitamin D 0IU	0%
Calcium 286.7mg	0%
Iron 10.9mg	0%
Potassium 2276.0mg	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: 48.9%

Protein: 26.2%

Carbs: 24.9%