Low Sodium Stir-Fried Vegetables with Mushrooms

Bright, colorful, and packed with wholesome goodness, this Low Sodium Stir-Fried Vegetables with Mushrooms recipe is a quick and healthy way to satisfy your cravings for vibrant, nutrient-dense meals. Featuring a medley of crisp broccoli florets, sweet bell peppers, tender snap peas, and hearty button mushrooms, this dish is brought to life with the aromatic combo of fresh garlic and ginger. A flavorful, low sodium sauce made with soy sauce (or coconut aminos), rice vinegar, and sesame oil coats every bite without compromising on heart-healthy nutrition. Perfect as a side or served over brown rice or quinoa for a light, complete meal, this easy 30-minute recipe ensures you can enjoy the deliciousness of stir-fry while keeping sodium in check. Garnished with green onions and sesame seeds for an extra burst of freshness, this dish is as stunning as it is satisfying! Ideal for anyone seeking low sodium meal ideas, quick vegetable stir-fry recipes, or plant-based dinner inspiration.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrots, thinly sliced
• 1 medium Red bell pepper, sliced
• 1 medium Yellow bell pepper, sliced
• 2 cups Button mushrooms, sliced
• 1 cup Snap peas
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Low sodium soy sauce (or coconut aminos)
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 Green onions, sliced
• 1 teaspoon Sesame seeds (optional, for garnish)
• 1 tablespoon Olive oil

Directions

Step 1

Wash and chop all vegetables as instructed in the ingredients list.

Step 2

In a small bowl, mix the low sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water until the cornstarch is fully dissolved. Set aside.

Step 3

Heat a large skillet or wok over medium-high heat. Add the olive oil and allow it to warm up for about 30 seconds.

Step 4

Add the minced garlic and grated ginger to the skillet. Stir constantly for 30 seconds to release their aroma.

Step 5

Add the carrots and broccoli to the skillet. Stir-fry for 3-4 minutes until they begin to soften but remain crisp.

Step 6

Add the mushrooms, bell peppers, and snap peas to the skillet. Stir-fry for an additional 4-5 minutes, ensuring all vegetables are evenly cooked and slightly tender.

Step 7

Pour the prepared sauce into the skillet, stirring to coat the vegetables evenly. Cook for 2-3 minutes until the sauce thickens slightly and clings to the vegetables.

Step 8

Remove the skillet from heat and garnish with sliced green onions and sesame seeds, if using.

Step 9

Serve immediately as a side dish or over cooked brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(1260.6g)

Amount per serving	% Daily Value*
Calories	655.8

Total Fat 31.5g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 1222.9mg	0%
Total Carbohydrate 76.3g	0%
Dietary Fiber 24.7g	0%
Total Sugars 35.8g
Protein 27.4g	0%

Vitamin D 28IU	0%
Calcium 331.4mg	0%
Iron 9.5mg	0%
Potassium 2380.5mg	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: 40.6%

Protein: 15.7%

Carbs: 43.7%