A low-sodium stir fry.
This tangy little recipe is relatively low in sodium for Asian food. That’s because it doesn’t solely rely on soy sauce for the flavor. It only has 1 t of reduced-sodium soy sauce in it and a serving has just 145 mg. of odium. I usually pair this with a few Trader Joe’s Potstickers for a nice little lunch. I like the flavor profile, but it does have a bit of a tart taste from the vinegar. Still, it makes a yummy low-calorie lunch
Ingredients
Sichuan Sauce
3 T home made or low-sodium chicken broth
1 T tomato paste
2 t rice vinegar
1 t sugar
1 t reduced-sodium soy sauce
1/2 t sesame oil
1/4 t cornstarch
1/4 t crushed red pepper
Stir Fry
1 T canola oil
4 ounces mushrooms, sliced
4 ounces sugar snap peas
6 ounces bean sprouts
2-inch wedge cabbage, shredded
2 green onions, chopped
1 stalk celery, sliced
Directions
Whisk the broth, tomato paste, vinegar, soy sauce, sesame oil, cornstarch and crushed red pepper together in a small bowl.
Heat oil in large skillet on high heat. Add mushrooms, snap peas, cabbage, onions and celery and cook until tender crisp. Add bean sprouts and sichuan sauce and heat for another 2 minutes.
Nutrition
2 Servings
Calories: 195
Sodium: 145 mg
Nutritional calculation made with home made chicken broth.
