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Ethnic Cuisines

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Stir-Fried Garden Vegetables (Low Sodium)

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Nutrition Facts

Serving Size: 3.9 oz (110 g )
Amounts Per Serving
Calories 35
Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 130mg 5%
Potassium 270mg 8%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Sugars 3g  
Protein 1g  
Vitamin A 4% Vitamin C 60%
Calcium 2% Iron 2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 50 Servings
Serving Size: 3.9 oz


Amount Ingredients
2 lbs. Broccoli Flowerets
2 lbs. Carrots, Sliced Thin on Angle
2 lbs. Celery, Sliced Thin on Angle
2 lbs. Onion, Large Dice
2 lbs. Green and/or Red Bell Peppers, Medium Diced
2 lbs. Zucchini, Julienne
1 1/4 qts. Water
3 oz. Custom Culinary®Gold Label Low Sodium Vegetable Base
1/2 cup Soy Sauce, Low Sodium
1 oz. Fresh Ginger, Minced
1 clove Garlic, Minced
1/2 cup Water, Cold
1/2 cup Corn Starch
1 Tbsp. Olive Oil
1/2 tsp. Sesame Oil, Dark

Recommended Product: 0844 Gold Label Low Sodium Vegetable Base


  1. In a compartment steamer, steam vegetables until al dente. Set aside.
  2. In a 2 quart sauce pot heat water until boiling. Add Gold Label Low Sodium Vegetable Base, soy sauce, ginger, and garlic, mixing well.
  3. In a 1 quart mixing bowl, blend water and corn starch into a smooth slurry with a wire whip. Gradually add slurry to boiling liquid, stirring constantly until thickened sauce.
  4. In a large sauté pan, tilt braising pan, or wok, heat olive oil and sesame oil. Add vegetables and stir-fry 3-4 minutes. Add sauce and stir-fry 2-3 minutes.
Low-Sodium Recipe

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