Reduced Sodium Stir-Fry Recipe

Name: Reduced Sodium Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. margarine; 1/3 c. onion, diced; 1 c. broccoli; 1/2 c. fresh mushrooms; 6 oz. pkg. snow peas; 3/4 c. lean pork or chicken; 1/2 c. carrots; 1 (8 oz.) can water chestnuts; 1 c. reduced sodium chicken broth; 1 Tbsp. reduced sodium soy sauce; 1 tsp. sugar; 1 Tbsp. oil

Servings: persons

1 Tbsp. margarine
1/3 c. onion, diced
1 c. broccoli
1/2 c. fresh mushrooms
6 oz. pkg. snow peas
3/4 c. lean pork or chicken
1/2 c. carrots
1 (8 oz.) can water chestnuts
1 c. reduced sodium chicken broth
1 Tbsp. reduced sodium soy sauce
1 tsp. sugar
1 Tbsp. oil

1
Saute onions in margarine in a wok or skillet.
2
Remove from pan; add oil and heat until pan is hot enough that one vegetable dropped in oil sizzles.
3
Add meat, stirring until brown.
4
Add vegetables, combine broth, soy sauce and sugar.
5
Add to meat and vegetables.
6
Cover pan and cook just until vegetables are tender-crisp.
7
To thicken stir-fry, add 1 tablespoon cornstarch to 2 tablespoons cold chicken broth or water.
8
Serve over rice.
9
Makes five 1-cup servings 151 calories; 281 mg. sodium per serving.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbsp. margarine, 1/3 c. onion, diced, 1 c. broccoli, 1/2 c. fresh mushrooms, and more.

Yes, Reduced Sodium Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Reduced Sodium Stir-Fry

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