Low Sodium Vegetable Stir Fry Recipe
This post may contain affiliate links, please see our Privacy Policy for more information.
Jump to RecipeThis low sodium vegetable stir fry recipe is bright, fresh, crunchy, and tossed in a sweet and tangy sauce. Make this easy recipe in less than 30 minutes by following our step-by-step instructions below!
This veggie stir fry makes a great side dish to serve alongside your favorite protein, any time of year. You can make the easy stir fry sauce in just 5 minutes while the vegetables are cooking. This is one low sodium side dish that cooks quick.
Want more low sodium Asian-inspired recipes? Try our low sodium orange chicken, low sodium egg drop soup, or our low sodium fried rice!
Every once in a while I get a huge craving for Chinese take out – and want a quick and healthier version that I can make at home. This low sodium stir fry with vegetables is a fantastic substitute for takeout, and the amazing flavor and texture satisfies that craving.
I love the fresh, crunchy peapods, bell peppers, and water chestnuts and how delicious they are in our easy stir fry sauce. We love serving this along with some low sodium orange chicken and steamed white rice, and it was the perfect dinner!
Why This Recipe Works
- You get delicious texture, flavor, and freshness from these stir fried vegetables.
- A better-for-you version of Asian-style takeout.
- These vegetables are ready in less than 30 minutes, making them a easy weeknight side dish!
- This low sodium stir fry is super easy to make – cooks of any skill level can make this dish at home.
- It’s versatile – serve with any protein! I’ll also provide suggestions for extra vegetables you could add in below.
Ingredients You’ll Need
Bell Peppers, Carrots, Onions, Green Onions – fresh works best for this dish, the crunchiness of fresh veggies really stands out!
Snow Pea Pods – I used snow peas, which are thinner peapods. You could also use sugar snap peas, which are a big thicker and sweeter (and also delicious)!
No-Salt-Added Water Chestnuts – my local big box grocery store has no-salt-added water chestnuts (Geisha brand), so I added them to my stir fry. They are super light and give a fantastic crunchy texture! If you can’t find a salt-free version, then you can omit.
Stir Fry Sauce Ingredients – My stir fry sauce has low sodium vegetable broth, unseasoned rice vinegar, brown sugar, garlic, ginger, and toasted sesame oil. The corn starch is the main ingredient to thicken the sauce – so I highly recommend it as it gives the sauce a thick, glossy texture.
See the recipe card below for a full list of instructions and ingredient amounts!
Additions and Substitutions
If you don’t have low sodium vegetable broth, by all means use a low or no-salt chicken or beef version instead. Any broth will work in this recipe, I happened to have vegetable which I like for veggie dishes, but personal preference.
Feel free to add your favorite vegetables to this stir fry – broccoli, mushrooms, crunchy bean sprouts, cauliflower, or zucchini would also be great additions. I really wanted to add those cute lil baby corns, but I couldn’t find a low sodium version at my store, alas.
Want some spice? Feel free to add in chili peppers, low sodium hot sauce, or your favorite chili powder for some heat!
How To Make This Recipe
Step 1: In a wok, or large pan, add the unsalted butter and heat over medium-high heat. Toss in the chopped bell peppers, carrots, and onion, and cook for 3 minutes, stirring frequently.
Step 2: Toss in the water chestnuts and peapods, and continue to stir over medium-high heat for 5-6 more minutes until the vegetables begin to soften.
Step 3: Make the sauce: in a small pot, add the toasted sesame oil and sauté the garlic and ginger over medium-low heat for 2 minutes, or until the garlic begins to brown.
Step 4: To the garlic and ginger, add the vegetable stock, rice vinegar, and brown sugar. Stir well to combine and the brown sugar is dissolved.
Step 5: In a small dish, combine the corn starch and cold water (water must be cold!) and mix until corn starch has dissolved. Pour this mixture into the sauce.
Step 6: Stir the sauce until it thickens, and remove from heat.
Step 7: Pour the stir fry sauce over the vegetables in the wok.
Step 8: Stir well, until all vegetables are coated in the sauce. Top with fresh green onions and serve hot!
Recipe FAQs
This low sodium stir fry has 39 mg sodium per 1-cup serving, because it uses low sodium ingredients and no added salt. Restaurant stir fries may have more, so be sure to ask your server for nutrition information before ordering.
If you have leftovers, store them in an airtight container and refrigerate. Enjoy your leftovers within 3 days.
Absolutely you can – you won’t get the same crunchiness as fresh vegetables, but frozen veggies are a great alternative to fresh, and can often be more cost-effective too. They have some great stir fry blends out there, so try it with fresh and frozen to see which you prefer.
Expert Tips
- When chopping the peppers, onions, and carrots, make sure to chop them to roughly the same size. You want consistent pieces in each bite!
- Chop and prep your vegetables before you start! It’ll save you some time during cooking, as this dish comes together pretty fast.
- These vegetables are great with rice: our low sodium fried rice is a favorite low sodium cashew chicken, low sodium Pad Thai noodles, or low sodium orange tofu!
More Low Sodium Vegetable Side Dishes
- Low Sodium Roasted Asparagus
- Low Sodium Thai Mango Salad
- The best Low Sodium Greek Lemon Roasted Potatoes
- Low Sodium Chicken Lettuce Wraps
- Low Sodium Sweet and Sour Red Cabbage
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Our FIRST Low Sodium Cookbook is now available!
Check out Low Sodium Dinners: 100+ Low Sodium Recipes That Actually Taste Good, available here:
Low Sodium Vegetable Stir Fry
Equipment
- Wok
- Small Bowl
Ingredients
For the Stir Fry Vegetables
- 1 tablespoon unsalted butter
- 2 bell peppers I used red and yellow, sliced
- 1 onion sliced
- 2 carrots chopped
- 6 ounces snow peas
- 6 ounces water chestnuts no-salt-added
- 2 green onions
For the Stir Fry Sauce
- 1 teaspoon toasted sesame oil
- 3 cloves garlic minced
- 1 inch chunk ginger root grated
- ½ cup low sodium vegetable stock
- 2 tablespoons brown sugar
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon corn starch
- 2 tablespoons cold water
Instructions
- In a wok, or large pan, add the unsalted butter and heat over medium-high heat. Toss in the chopped bell peppers, carrots, and onion, and cook for 3 minutes, stirring frequently.
- Toss in the water chestnuts and peapods, and continue to stir over medium-high heat for 5-6 more minutes until the vegetables begin to soften.
- Make the sauce: in a small pot, add the toasted sesame oil and sauté the garlic and ginger over medium-low heat for 2 minutes, or until the garlic begins to brown.
- To the garlic and ginger, add the vegetable stock, rice vinegar, and brown sugar. Stir well to combine and the brown sugar is dissolved.
- In a small dish, combine the corn starch and cold water (water must be cold!) and mix until corn starch has dissolved. Pour this mixture into the sauce.
- Stir the sauce until it thickens, pour the stir fry sauce over the vegetables in the wok.
- Stir well, until all vegetables are coated in the sauce. Top with fresh green onions and serve hot!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
This post may contain affiliate links. Please note I may earn a small commission from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
