Low Sodium Veggie Stir Fry

Brighten up your dinner table with this wholesome and flavorful Low Sodium Veggie Stir Fry, a perfect choice for health-conscious food lovers seeking a quick and easy solution for weeknight meals. This vibrant dish is packed with fresh vegetables like broccoli, carrots, red bell peppers, zucchini, and snow peas, gently stir-fried to preserve their crunch and natural sweetness. The umami-rich sauce is crafted with low-sodium soy sauce or coconut aminos, rice vinegar, a touch of honey or maple syrup, and toasted sesame oil, creating a perfectly balanced flavor profile without the excess salt. Fragrant garlic and ginger elevate the dish with a delightful kick, while baby spinach adds a nutrient boost. Serve this healthy stir fry over a bed of brown rice or quinoa for a hearty, customizable meal the whole family will love. Ready in just 30 minutes, it’s a delicious way to enjoy a low sodium, plant-based dinner packed with texture and taste!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Broccoli florets
• 1 cup Carrots, thinly sliced into matchsticks
• 1 Red bell pepper, thinly sliced
• 1 cup Snow peas, trimmed
• 1 Zucchini, sliced into half-moons
• 2 cups Baby spinach
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 3 tablespoons Low sodium soy sauce or coconut aminos
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey or maple syrup
• 1 tablespoon Toasted sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 tablespoon Neutral oil (e.g., avocado oil or grapeseed oil)
• 2 cups Cooked brown rice or quinoa (optional, for serving)

Directions

Step 1

Prepare all vegetables as directed and set them aside in separate bowls for easy access during cooking.

Step 2

In a small bowl, whisk together low-sodium soy sauce or coconut aminos, rice vinegar, honey or maple syrup, sesame oil, and cornstarch. Then mix in the water until smooth. Set aside.

Step 3

Heat the neutral 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 about 1 minute until fragrant.

Step 5

Toss in the broccoli florets, carrots, and red bell pepper. Stir-fry for 3-4 minutes until slightly softened but still crisp.

Step 6

Add the snow peas and zucchini to the skillet and stir-fry for another 2-3 minutes.

Step 7

Reduce the heat to medium and add the sauce mixture to the skillet. Stir well to coat the vegetables evenly.

Step 8

Cook for 2-3 minutes until the sauce thickens slightly. Add the baby spinach and stir until it wilts, about 1 minute.

Step 9

Remove from heat and serve immediately over cooked brown rice or quinoa, if desired.

Nutrition Facts

Serving size	(1410.8g)

Amount per serving	% Daily Value*
Calories	1042.8

Total Fat 33.2g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1803.0mg	0%
Total Carbohydrate 164.6g	0%
Dietary Fiber 27.7g	0%
Total Sugars 33.4g
Protein 31.3g	0%

Vitamin D 0IU	0%
Calcium 350.7mg	0%
Iron 10.8mg	0%
Potassium 1997.3mg	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: 27.6%

Protein: 11.6%

Carbs: 60.8%