Go Back
–+ servings

Low-Sodium Vegetable Stir-Fry

Nutrition (per serving): Calories: 220 kcal | Protein: 8 g | Carbohydrates: 32 g | Fat: 9 g | Fiber: 7 g | Sodium: Very Low
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 plates
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or avocado oil
  • 2 cups broccoli florets
  • 1 medium red bell pepper sliced
  • 1 medium carrot julienned
  • 1 cup snow peas trimmed
  • 1 cup mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons low-sodium soy sauce or coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil for finishing

Equipment

  • Large nonstick skillet or wok
  • Spatula or Wooden Spoon
  • Knife and cutting board
  • Measuring Spoons
  • Mixing bowl

Method
 

  1. Heat olive oil in a large nonstick skillet or wok over medium-high heat.
  2. Add garlic and ginger; sauté for 30 seconds until fragrant.
  3. Add broccoli, carrots, bell pepper, mushrooms, and snow peas. Stir-fry for 5–7 minutes until crisp-tender.
  4. Stir in low-sodium soy sauce and rice vinegar. Cook for 1–2 minutes, tossing vegetables to coat.
  5. Remove from heat and drizzle with sesame oil before serving.

Notes

  • DASH-friendly: uses low-sodium soy sauce, no added salt.
  • Great with brown rice, quinoa, or tofu for added protein.
  • Swap in seasonal vegetables as desired.
Tried this recipe?Let us know how it was!