Low Sodium Stir-Fried Mixed Vegetables

Brighten up your dinner table with this quick and healthy Low Sodium Stir-Fried Mixed Vegetables recipe! Packed with vibrant broccoli, crisp snap peas, sweet red bell peppers, and tender baby corn, this dish is a feast for both the eyes and the taste buds. Flavored with a light and savory low-sodium sauce made from a soy sauce alternative, rice vinegar, and sesame oil, it delivers a punch of umami without the excess salt. The aromatic duo of garlic and ginger adds depth, while optional red pepper flakes provide a gentle kick of heat. Ready in just 25 minutes, this easy vegetable stir-fry is perfect as a light entrée or a colorful side dish. Pair it with steamed brown rice or quinoa for a heartier, well-rounded meal!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrot (sliced thinly on a diagonal)
• 1 medium Red bell pepper (sliced into thin strips)
• 1 cup Snap peas
• 1 cup Baby corn (halved lengthwise)
• 3 cloves Garlic (minced)
• 1 teaspoon Fresh ginger (grated)
• 2 stalks Green onion (sliced thinly, green parts only)
• 2 tablespoons Low-sodium soy sauce alternative (e.g., coconut aminos)
• 1 teaspoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Olive oil or avocado oil
• 1 pinch Black pepper
• 1 pinch Red pepper flakes (optional, for heat)

Directions

Step 1

Prepare all vegetables by washing, chopping, and slicing as directed in the ingredients list. Set aside.

Step 2

In a small bowl, mix the low-sodium soy sauce alternative, rice vinegar, sesame oil, cornstarch, and water. Stir well to create the sauce and set aside.

Step 3

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

Step 4

Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds, or until fragrant, taking care not to let them burn.

Step 5

Add the broccoli florets, sliced carrot, red bell pepper, snap peas, and baby corn to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are crisp-tender.

Step 6

Pour the prepared sauce over the vegetables and toss well to coat evenly.

Step 7

Continue cooking for another 2-3 minutes, allowing the sauce to slightly thicken and coat the vegetables.

Step 8

Season with black pepper and red pepper flakes, if using, for an extra touch of flavor.

Step 9

Remove the skillet from the heat and garnish the stir-fry with the sliced green onions.

Step 10

Serve hot as a standalone dish or pair with steamed brown rice or quinoa for a heartier meal.

Nutrition Facts

Serving size	(1121.1g)

Amount per serving	% Daily Value*
Calories	627.8

Total Fat 29.0g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 438.0mg	0%
Total Carbohydrate 80.8g	0%
Dietary Fiber 23.6g	0%
Total Sugars 36.2g
Protein 18.3g	0%

Vitamin D 0IU	0%
Calcium 289.7mg	0%
Iron 8.2mg	0%
Potassium 1596.4mg	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: 39.7%

Protein: 11.1%

Carbs: 49.2%