Sichuan Stir Fry

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.

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