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Low Salt Stir-Fry

Dinner, Ethnic, Lunch, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 2 servings per recipe.

  • 4 cups (about 3/4 pound) mixed greens (lettuce,collard, beet, etc)
  • 1 tablespoon olive oil
  • 1 cup onions, sliced thin
  • 1/4 teaspoon curry powder
  • 1 tablespoon low sodium soy sauce
  • 1/2 cup white wine vinegar or rice vinegar
  • 8 ounces tofu, cut into cubes
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds


  1. Cut greens into 2 inch long shreds.
  2. Heat oil in wok or saute pan.
  3. Saute onions until translucent, about 2 minutes.
  4. Sprinkle curry over onions and add sugar and greens.
  5. Cover.
  6. Reduce heat and let greens steam in their own juice until tender, 5-8 minutes. (During this time, uncover and turn occasionally. Add a little water if sticking.) Don’t overcook or greens will turn darker.
  7. Remove greens with slotted spoon leaving juices in pan.
  8. Add soy sauce and vinegar, heat to boiling.
  9. When sauce is slightly thickened, remove from heat and poor over greens.
  10. Garnish with sesame oil and seeds.

About This Recipe

Memorize this quick and healthy low sodium stir fry recipe for a go to meal on busy evenings.

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