Low Sodium Stir-Fried Vegetables

Elevate your weeknight dinners with this vibrant and nutritious Low Sodium Stir-Fried Vegetables recipe! Perfect for those looking to reduce their sodium intake without sacrificing flavor, this dish showcases a colorful medley of crisp broccoli, tender snow peas, sweet red bell peppers, and earthy mushrooms, all infused with the zing of freshly grated ginger and garlic. A light sauce made with low-sodium vegetable broth, rice vinegar, and soy sauce or coconut aminos brings everything together, while a touch of sesame oil adds a nutty richness. Ready in just 25 minutes, this quick and healthy stir-fry can be enjoyed as a side or paired with brown rice or quinoa for a wholesome main course. Garnish with sesame seeds and green onions for an extra pop of flavor and presentation!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 medium Carrot, thinly sliced
• 1 medium Red bell pepper, thinly sliced
• 1 cup Snow peas
• 1 cup Baby corn, halved lengthwise
• 1 cup Mushrooms, sliced
• 1 tablespoon Ginger, freshly grated
• 3 cloves Garlic, minced
• 0.25 cup Low-sodium vegetable broth
• 1 tablespoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 tablespoon Low-sodium soy sauce or coconut aminos
• 1 teaspoon Cornstarch
• 1 tablespoon Water
• 1 teaspoon Sesame seeds (optional, for garnish)
• 1 tablespoon Green onions, finely sliced (optional, for garnish)

Directions

Step 1

Wash and prepare all vegetables: cut the broccoli into florets, thinly slice the carrot and red bell pepper, trim the snow peas, halve the baby corn lengthwise, and slice the mushrooms.

Step 2

In a small bowl, mix the low-sodium vegetable broth, rice vinegar, and low-sodium soy sauce or coconut aminos. In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set both aside.

Step 3

Heat a large wok or skillet over medium-high heat and add the sesame oil.

Step 4

Add the grated ginger and minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Step 5

Add the broccoli, carrot, and baby corn to the wok, and stir-fry for 3 minutes.

Step 6

Next, add the red bell pepper, mushrooms, and snow peas. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

Step 7

Pour the vegetable broth mixture into the wok and stir well to evenly coat the vegetables.

Step 8

Gradually add the cornstarch slurry to the wok while stirring constantly to thicken the sauce. This will take about 1-2 minutes.

Step 9

Remove from heat and transfer the stir-fry to a serving dish.

Step 10

Garnish with sesame seeds and green onions, if desired, and serve immediately. Enjoy as a side dish or over brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(983.0g)

Amount per serving	% Daily Value*
Calories	428.4

Total Fat 17.3g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 678.0mg	0%
Total Carbohydrate 58.1g	0%
Dietary Fiber 18.1g	0%
Total Sugars 24.4g
Protein 20.0g	0%

Vitamin D 14IU	0%
Calcium 220.0mg	0%
Iron 7.6mg	0%
Potassium 1597.5mg	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: 33.3%

Protein: 17.1%

Carbs: 49.6%