Asian-Inspired Cholesterol-Lowering Vegetables
A delicious and heart-healthy vegetable dish inspired by Asian flavors, designed to support a diet aimed at lowering high cholesterol. This recipe is rich in soluble fiber, plant-based proteins, and healthy fats while avoiding saturated fats, cholesterol, and refined sugars.
Ingredients
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snow peas
- 1 cup sliced carrots
- 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp cornstarch
- 2 tbsp water
- Sesame seeds and green onions for garnish
Instructions
In a small bowl, whisk together soy sauce, sesame oil, garlic, ginger, vinegar, and honey.
In a separate bowl, mix cornstarch and water to create a slurry.
Heat a large pan or wok over medium heat. Add the sliced bell peppers, snow peas, and carrots. Stir-fry for 3-4 minutes until slightly tender.
Add the broccoli florets to the pan and continue to stir-fry for another 2-3 minutes.
Pour the soy sauce mixture over the vegetables and mix well. Cook for an additional 2-3 minutes until the sauce thickens.
Drizzle the cornstarch slurry over the vegetables and stir until the sauce is glossy and thickened.
Garnish with sesame seeds and chopped green onions before serving.
Estimated Nutrition
Per serving
| Calories | 150 |
| Protein (g) | 5 |
| Carbs (g) | 20 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |