Low Sodium Stir Fry Veggies

Elevate your weeknight dinner with this vibrant and healthy Low Sodium Stir Fry Veggies recipe, a perfect choice for those seeking a flavorful yet heart-conscious meal. Packed with fresh, colorful vegetables like broccoli, red bell peppers, carrots, and sugar snap peas, this dish delivers a delightful crunch in every bite. Infused with the bold flavors of garlic, ginger, and a low-sodium soy sauce alternative, the light and tangy sauce perfectly complements the natural sweetness of the veggies. A quick 15-minute prep and 10-minute cook time mean this stir-fry is ideal for busy lifestyles, while the toasted sesame oil and optional sesame seed topping add a fragrant finishing touch. Serve it solo or pair it with steamed rice or noodles for a satisfying and wholesome dish. Whether you're watching your sodium intake or simply craving a healthy stir-fry, this recipe is guaranteed to impress!

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, sliced Red bell pepper
• 2 medium, julienned Carrots
• 1 cup Sugar snap peas
• 1 cup, sliced Mushrooms
• 2 stalks, chopped Green onions
• 2 cloves, minced Garlic
• 1 teaspoon, grated Fresh ginger
• 2 tablespoons Low sodium soy sauce alternative (e.g., coconut aminos)
• 1 tablespoon Rice vinegar
• 1 tablespoon Toasted sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon, optional Sesame seeds
• 1 tablespoon Neutral cooking oil (e.g., avocado oil)

Directions

Step 1

Wash and prep all vegetables: slice the bell pepper, julienne the carrots, and chop the green onions.

Step 2

In a small bowl, whisk together the low sodium soy sauce alternative, rice vinegar, cornstarch, and water until fully combined. Set aside.

Step 3

Heat a large skillet or wok over medium-high heat. Add the neutral cooking oil and swirl to coat the bottom.

Step 4

Add the broccoli, carrots, and sugar snap peas to the skillet. Stir-fry for 3-4 minutes or until they start to soften but are still crisp.

Step 5

Push the veggies to one side of the skillet and add the minced garlic and grated ginger to the empty space. Stir briefly for about 30 seconds until fragrant, then mix with the vegetables.

Step 6

Add the mushrooms and red bell peppers to the skillet. Continue stir-frying for another 3 minutes, stirring frequently to ensure even cooking.

Step 7

Give the sauce mixture another stir, then pour it into the skillet. Toss the vegetables to coat evenly and cook for an additional 1-2 minutes or until the sauce thickens slightly.

Step 8

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

Step 9

Garnish with chopped green onions and sesame seeds, if desired. Serve immediately on its own or over steamed rice or noodles.

Nutrition Facts

Serving size	(888.9g)

Amount per serving	% Daily Value*
Calories	670.9

Total Fat 36.9g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 679.6mg	0%
Total Carbohydrate 66.4g	0%
Dietary Fiber 22.7g	0%
Total Sugars 26.3g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 218.1mg	0%
Iron 6.4mg	0%
Potassium 1637.4mg	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: 48.2%

Protein: 13.3%

Carbs: 38.5%