Low-Sodium Vegetable Stir-Fry

A hot wok and a few minutes of stirring turns a pile of chopped vegetables into a dinner that actually feels like takeout, minus the sodium spike that usually comes with it.

Swapping in low-sodium soy sauce and letting garlic and fresh ginger carry most of the flavor is what keeps this stir-fry aligned with a DASH-style approach to eating, and the mix of broccoli, bell pepper, carrot, snow peas, and mushrooms means you're getting plenty of color and crunch in one pan. A drizzle of sesame oil right at the end adds fragrance without needing much extra sodium.

Keep the heat high and the vegetables moving so everything stays crisp-tender rather than steaming in its own liquid.