Fiber-Rich Vegetarian Stir Fry
A delicious and heart-healthy vegetarian stir fry packed with fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol. This recipe is high in fiber and free of saturated fats, cholesterol, and refined sugars.
Ingredients
- 1 tbsp 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
- 1 block extra-firm tofu, pressed and cubed
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Cooked brown rice or quinoa for serving
Instructions
In a large wok or skillet, heat olive oil over medium heat.
Add onion and garlic, and sauté until fragrant.
Add bell peppers, broccoli, snow peas, and mushrooms. Cook until vegetables are tender-crisp.
Push vegetables to the side of the pan and add tofu cubes. Cook until tofu is golden brown on all sides.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, salt, and pepper.
Pour the sauce over the stir fry and toss to combine.
Serve the stir fry over cooked brown rice or quinoa.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 15 |
| Carbs (g) | 40 |
| Fiber (g) | 10 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |