Asian-Inspired Vegetables for Lowering Cholesterol

A delicious and heart-healthy vegetarian recipe inspired by Asian flavors, designed to support a diet aimed at lowering high cholesterol. Packed with soluble fiber, plant-based proteins, and healthy fats.

Prep time: 15 minutes Cook time: 20 minutes Yields: 4 servings

Ingredients

  • 1 broccoli head, cut into florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup snap peas
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup (optional)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1 tbsp sesame seeds

Instructions

In a large wok or skillet, heat sesame oil over medium heat.
Add garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add broccoli, bell peppers, zucchini, snap peas, and carrots to the wok. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
In a small bowl, mix soy sauce, rice vinegar, and honey/maple syrup. Pour over the vegetables and toss to combine.
Cook for another 2-3 minutes until the sauce thickens slightly.
Remove from heat and sprinkle with green onions, cilantro, and sesame seeds.
Serve hot as a main dish or as a side to brown rice or quinoa.

Estimated Nutrition

Per serving
Calories 200
Protein (g) 6
Carbs (g) 25
Fiber (g) 8
Sugar (g) 5
Saturated fat (g) 1
Trans fat (g) 0
Sodium (mg) 300
Cholesterol 0