Low Sodium Stir-Fry Vegetables

Brighten up your dinner table with this vibrant and healthy Low Sodium Stir-Fry Vegetables recipe! Packed with fresh, colorful produce like broccoli, carrots, snap peas, and red bell pepper, this dish delivers a medley of textures and flavors without the excess sodium. A light yet savory sauce made with low-sodium soy sauce, rice vinegar, and a hint of sesame oil ties everything together beautifully, while fresh garlic and ginger bring an aromatic punch. With just 15 minutes of prep and 10 minutes of cooking, this quick, guilt-free stir-fry makes for a perfect weeknight meal. Serve it over steamed rice or quinoa for a wholesome, low-sodium delight that’s big on taste!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 medium Carrot
• 1 large Red bell pepper
• 1 cup Snap peas
• 1 cup Baby corn
• 3 cloves Garlic
• 1 tablespoon Fresh ginger
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Olive oil
• 1 teaspoon Sesame seeds (optional)

Directions

Step 1

Prepare the vegetables: Chop the broccoli into small bite-sized florets. Peel the carrot and slice it thinly on the diagonal. Core and slice the red bell pepper into thin strips. Rinse and trim the snap peas if needed. Drain the baby corn and cut it in half lengthwise if desired.

Step 2

Peel the garlic and mince it finely. Peel the ginger and grate it or mince it finely.

Step 3

In a small bowl, make the sauce by mixing the low-sodium soy sauce, rice vinegar, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved and set the sauce aside.

Step 4

Heat a large skillet or wok over medium-high heat. Once hot, add the olive oil and let it heat for 30 seconds.

Step 5

Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds, until fragrant.

Step 6

Add the broccoli, carrot, red bell pepper, snap peas, and baby corn to the skillet. Stir-fry for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.

Step 7

Give the prepared sauce a quick stir and pour it into the skillet. Toss the vegetables to coat evenly in the sauce. Cook for an additional 2-3 minutes, until the sauce thickens slightly.

Step 8

Remove the skillet from the heat. Sprinkle sesame seeds over the stir-fry if desired.

Step 9

Serve the stir-fry immediately on its own or with a side of steamed rice or quinoa. Enjoy!

Nutrition Facts

Serving size	(718.6g)

Amount per serving	% Daily Value*
Calories	503.1

Total Fat 30.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 1103.5mg	0%
Total Carbohydrate 44.6g	0%
Dietary Fiber 14.8g	0%
Total Sugars 16.7g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 237.4mg	0%
Iron 7.6mg	0%
Potassium 601.3mg	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: 52.3%

Protein: 13.8%

Carbs: 34.0%