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.
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 |