Low Sodium Stir Fried Veggies

Elevate your weeknight dinners with this vibrant and healthy recipe for Low Sodium Stir Fried Veggies, a colorful medley of fresh broccoli, carrots, red bell peppers, zucchini, and sugar snap peas infused with bold flavors of garlic, ginger, and a light, savory sauce. Perfect for those watching their sodium intake, this dish uses low sodium soy sauce or coconut aminos, balanced with the tang of rice vinegar and the nutty richness of sesame oil. Ready in just 25 minutes, this quick and easy stir-fry is a versatile meal option—serve it as a wholesome side dish or pair it with steamed rice, quinoa, or noodles for a satisfying vegetarian main course. Its crisp-tender vegetables and umami-packed sauce make it a crowd-pleaser that doesn't compromise on taste or nutrition!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrots, thinly sliced
• 1 medium Red bell pepper, sliced into strips
• 1 medium Zucchini, sliced into half moons
• 1 cup Sugar snap peas
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Low sodium soy sauce or coconut aminos
• 1 tablespoon Rice vinegar
• 2 teaspoons Sesame oil
• 2 tablespoons Avocado or olive oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Toasted sesame seeds (optional)

Directions

Step 1

Prepare all vegetables: wash, chop, and slice as needed to ensure uniform cooking.

Step 2

In a small bowl, mix the low sodium soy sauce (or coconut aminos), rice vinegar, cornstarch, and water. Stir until the cornstarch dissolves completely. Set aside.

Step 3

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

Step 4

Add the minced garlic and grated ginger to the skillet and stir-fry for 30 seconds, until fragrant. Be careful not to burn them.

Step 5

Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry for 3–4 minutes, allowing them to soften slightly.

Step 6

Add the zucchini and sugar snap peas to the skillet. Stir-fry for another 3–4 minutes until all vegetables are tender but still crisp.

Step 7

Give the prepared sauce another stir and pour it over the vegetables. Toss the vegetables to coat them evenly with the sauce.

Step 8

Cook for another 1–2 minutes, allowing the sauce to thicken slightly and cling to the vegetables.

Step 9

Drizzle the sesame oil over the stir-fry and give it a final toss.

Step 10

Optional: Sprinkle with toasted sesame seeds for garnish before serving.

Step 11

Serve immediately as a side dish or over steamed rice, quinoa, or noodles for a complete meal.

Nutrition Facts

Serving size	(1025.6g)

Amount per serving	% Daily Value*
Calories	886.4

Total Fat 59.0g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 1318.9mg	0%
Total Carbohydrate 72.6g	0%
Dietary Fiber 24.6g	0%
Total Sugars 29.7g
Protein 22.3g	0%

Vitamin D 0IU	0%
Calcium 277.4mg	0%
Iron 6.8mg	0%
Potassium 1624.3mg	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: 58.3%

Protein: 9.8%

Carbs: 31.9%