Asian-Inspired Vegetarian Stir Fry for Lowering Cholesterol
A delicious and heart-healthy vegetarian stir fry packed with soluble fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snow peas
- 1 cup sliced mushrooms (such as shiitake or cremini)
- 1 block of firm tofu, cubed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
Instructions
In a large wok or skillet, heat olive oil over medium-high heat.
Add onion and garlic, sauté until fragrant.
Add bell peppers, broccoli, snow peas, and mushrooms. Cook until vegetables are tender-crisp.
Push vegetables to the side of the wok and add tofu cubes. Cook until lightly browned.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and cornstarch mixture. Pour over the stir fry and toss to combine.
Season with salt and pepper to taste.
Garnish with sliced green onions and sesame seeds before serving.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 10 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 8 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |