Low-sodium Vegetable Stir Fry
This Low-Sodium Vegetable Stir Fry is a delicious and healthy dish that's quick and easy to make. Packed with colorful vegetables and flavorful seasonings, it's a perfect meal for anyone looking to reduce their sodium intake.
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion, and cook for 2-3 minutes until softened.
- Add the bell pepper, broccoli, snap peas, carrots, and mushrooms to the skillet. Cook for 5-6 minutes, stirring frequently, until the vegetables are tender-crisp.
- Pour the soy sauce mixture over the vegetables and stir to coat. Cook for an additional 2-3 minutes until the sauce has thickened.
- Stir in the grated ginger, and season with salt and pepper to taste.
- Remove from heat and serve the low-sodium vegetable stir fry hot, over cooked rice or noodles if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
- Fiber
- 8g
Supplies
Large skillet or wok Cutting board Knife Whisk Small bowl Measuring spoons
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the low-sodium vegetable stir fry with steamed brown rice or quinoa for a complete meal.
Tips & tricks
Tips: Feel free to customize this stir fry with your favorite vegetables or add tofu or tempeh for extra protein.
Cost
$10