30+ Delicious Sunday Low Sodium Chinese Recipes for a Healthy Feast

Chinese cuisine is loved by many for its vibrant flavors and wide array of textures, but traditional recipes can often be high in sodium. For those who are trying to reduce their sodium intake or simply looking for healthier alternatives, low-sodium Chinese recipes are a perfect solution.

Whether you’re cooking for yourself or your whole family, these recipes offer all the delicious flavors of your favorite Chinese dishes without the added sodium.

From stir-fries to soups and savory sides, there’s something for every palate. In this blog, we’ve gathered 30+ Sunday Low Sodium Chinese Recipes that are easy to make, healthy, and packed with flavor.

With these low-sodium recipes, you can enjoy a hearty Sunday dinner with your loved ones while still maintaining a balanced and heart-healthy diet.

Whether you’re craving a light and tangy dish like Lemon Chicken or a savory stir-fry full of vegetables, these recipes will leave you satisfied without the guilt.

Let’s dive into these flavor-packed meals that will quickly become your go-to Chinese dishes for any Sunday!

30+ Delicious Sunday Low Sodium Chinese Recipes for a Healthy Feast

Eating low-sodium doesn’t mean sacrificing flavor, and these 30+ Sunday Low Sodium Chinese Recipes are proof of that!

By incorporating fresh, wholesome ingredients and adjusting the sodium content, these dishes offer a healthy yet satisfying alternative to traditional Chinese takeout.

Not only will you be able to enjoy classic Chinese flavors, but you’ll also feel great knowing you’re making healthier choices for you and your family.

So next Sunday, give these recipes a try and experience the perfect balance of taste and health. Here’s to enjoying delicious meals that are good for both your palate and your heart!

Low Sodium Chinese Chicken and Vegetable Stir-Fry

This Low Sodium Chinese Chicken and Vegetable Stir-Fry offers a healthier alternative to the traditional stir-fry, using lean chicken breast and a colorful mix of vegetables. With a reduced-sodium soy sauce substitute and minimal added salt, this dish is both light and full of flavor, perfect for a Sunday meal when you want a healthier yet satisfying option.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced thinly
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• Optional: Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove and set aside.
3. In the same pan, add the onion, bell pepper, broccoli, snap peas, and carrot. Stir-fry for 3-5 minutes until vegetables are tender but still crisp.
4. In a small bowl, mix together the low-sodium soy sauce, rice vinegar, sesame oil, ginger, garlic, and black pepper.
5. Add the chicken back into the pan with the vegetables. Pour the sauce mixture over the chicken and vegetables. Stir to coat and cook for an additional 2-3 minutes until heated through.
6. Serve hot, garnished with sesame seeds if desired.

This Low Sodium Chinese Chicken and Vegetable Stir-Fry is a perfect way to enjoy a delicious Chinese-inspired dish without the excess sodium. The fresh vegetables and lean chicken combine beautifully with the low-sodium soy sauce and aromatic seasonings, making for a tasty, nutrient-packed meal. Ideal for a Sunday dinner, it’s simple to prepare yet offers a satisfying flavor that will please the whole family. This recipe can easily be adapted with your favorite vegetables, making it versatile and customizable to suit your taste.

Low Sodium Chinese Tofu and Mushroom Soup

This Low Sodium Chinese Tofu and Mushroom Soup is a light yet flavorful dish that offers the warmth and comfort of traditional Chinese soups with a healthy twist. Featuring silken tofu, earthy mushrooms, and a low-sodium broth, this soup is ideal for a Sunday evening meal, perfect for nourishing both body and soul without the extra salt.

Ingredients:

• 1 block silken tofu, cubed
• 1 tablespoon olive oil
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced cremini mushrooms
• 3 cups low-sodium vegetable broth
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 2 scallions, sliced
• 1/4 teaspoon white pepper
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Pour in the vegetable broth, low-sodium soy sauce, and rice vinegar. Stir and bring to a simmer.
4. Carefully add the cubed tofu into the pot and let the soup simmer for 5-7 minutes.
5. Season with white pepper and adjust the taste as needed. Stir in the scallions.
6. Remove from heat and serve hot, garnished with chopped cilantro.

This Low Sodium Chinese Tofu and Mushroom Soup is a perfect Sunday evening comfort food, light yet filling. With its delicate balance of mushrooms, tofu, and fresh herbs, the soup provides a soothing, savory experience without being overly salty. The use of low-sodium soy sauce and broth ensures that you can enjoy all the umami flavor while keeping sodium levels in check. Whether you’re looking for a nourishing starter or a full meal, this soup is a great option for a healthier Chinese-inspired dish.

Low Sodium Chinese Garlic-Scallion Shrimp

Low Sodium Chinese Garlic-Scallion Shrimp offers a vibrant, zesty dish packed with bold flavors but low on sodium. This quick and easy recipe combines shrimp with garlic, scallions, and a tangy sauce, creating a dish that’s both savory and satisfying. It’s an ideal Sunday meal, giving you all the flavors you love without the excess salt.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 2 scallions, sliced
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and cook for about 1 minute until fragrant.
3. Add the low-sodium soy sauce, rice vinegar, honey, and sesame oil to the pan. Stir to combine and let simmer for 2 minutes to thicken slightly.
4. Return the shrimp to the skillet and toss to coat them in the sauce. Add red pepper flakes, if using, and cook for an additional 2 minutes.
5. Remove from heat and garnish with scallions and fresh cilantro before serving.

This Low Sodium Chinese Garlic-Scallion Shrimp is an easy-to-make, flavorful dish that doesn’t compromise on taste. The combination of garlic, honey, and sesame oil creates a perfect balance of sweetness and umami, while the fresh scallions and cilantro add a burst of freshness. With minimal sodium content, it’s a guilt-free dish that pairs wonderfully with steamed rice or vegetables. This recipe is ideal for a quick yet delicious Sunday dinner when you want something light but satisfying.

Low Sodium Chinese Sweet and Sour Pork

This Low Sodium Chinese Sweet and Sour Pork is a healthier version of the classic dish, made with lean pork tenderloin and a homemade sweet and sour sauce that cuts down on sodium without sacrificing flavor. The balance of tangy and sweet, with a crispy coating on the pork, makes this dish a delicious and satisfying choice for your Sunday dinner.

Ingredients:

• 1 lb pork tenderloin, cut into bite-sized cubes
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1/2 cup pineapple chunks, drained (reserve juice)
• 1/4 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Coat the pork cubes with cornstarch.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork and cook until golden brown, about 6-8 minutes. Remove and set aside.
3. In the same skillet, add the onion and bell pepper and cook for 3-4 minutes until tender.
4. In a small bowl, whisk together the low-sodium soy sauce, apple cider vinegar, honey, ketchup, rice vinegar, pineapple juice, ginger, and black pepper.
5. Add the pineapple chunks to the skillet with the vegetables, then pour in the sauce mixture. Stir and let it simmer for 3-4 minutes until the sauce thickens.
6. Return the pork to the skillet and toss everything to coat evenly in the sauce. Cook for an additional 2-3 minutes.
7. Garnish with chopped green onions and serve hot.

This Low Sodium Chinese Sweet and Sour Pork provides all the flavor of the classic dish without the heavy sodium content. The combination of tender pork, sweet pineapple, and the tangy homemade sauce creates a perfect balance of sweet, sour, and savory. It’s an ideal dish for a Sunday dinner, offering a lighter version of a beloved Chinese takeout favorite that the whole family will enjoy.

Low Sodium Chinese Lemon Chicken

Low Sodium Chinese Lemon Chicken is a refreshing and light dish that brings a burst of citrusy flavor to your Sunday dinner. By using fresh lemon juice and zest, along with a low-sodium soy sauce base, this recipe delivers a tangy and savory taste while keeping sodium levels in check. It’s a perfect option for anyone craving a citrusy and healthy Chinese-inspired meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1/4 cup low-sodium soy sauce
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons honey
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 teaspoons cornstarch
• 1/4 cup water
• 2 tablespoons green onions, chopped (for garnish)
• 1 teaspoon sesame seeds (optional)

Instructions:

1. In a small bowl, mix together the low-sodium soy sauce, lemon juice, lemon zest, honey, garlic powder, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 6-7 minutes.
3. In a separate bowl, mix the cornstarch and water to create a slurry.
4. Pour the lemon sauce over the chicken in the skillet. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken.
5. Stir in the cornstarch slurry and cook for an additional 2 minutes, until the sauce has thickened and coats the chicken.
6. Garnish with green onions and sesame seeds, if desired. Serve hot with steamed rice.

This Low Sodium Chinese Lemon Chicken is light, tangy, and full of fresh citrus flavor. The combination of lemon juice, zest, and honey creates a perfectly balanced sauce that complements the tender chicken. It’s a great option for a Sunday meal, offering a healthier version of the classic dish with all the bold flavors you crave. This recipe is a great choice for those looking for a low-sodium, zesty meal that feels fresh and satisfying.

Low Sodium Chinese Beef and Broccoli

Low Sodium Chinese Beef and Broccoli is a healthier twist on the traditional stir-fry. Tender strips of beef and crisp-tender broccoli are combined in a savory sauce made from low-sodium soy sauce and other wholesome ingredients. This dish is simple to prepare and perfect for a quick Sunday dinner that doesn’t skimp on flavor while keeping sodium levels low.

Ingredients:

• 1 lb lean flank steak, thinly sliced against the grain
• 2 tablespoons olive oil
• 1 cup broccoli florets
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional for more umami)
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1/4 cup water
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons green onions, sliced (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the beef and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, add the broccoli and stir-fry for 2-3 minutes until tender-crisp.
3. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce (if using), rice vinegar, cornstarch, water, sesame oil, black pepper, garlic, and ginger.
4. Pour the sauce over the broccoli and bring to a simmer. Cook for 2 minutes until the sauce thickens slightly.
5. Return the beef to the skillet and toss to combine. Cook for another 2-3 minutes, allowing the beef to heat through.
6. Garnish with green onions and serve hot with steamed rice.

This Low Sodium Chinese Beef and Broccoli is a classic stir-fry made healthier with a low-sodium sauce. The tender beef and crunchy broccoli create a satisfying meal that’s both nutritious and flavorful. The use of low-sodium soy sauce and fresh ingredients ensures a balanced dish that doesn’t overwhelm the palate with excess salt. This dish is a great option for a quick and delicious Sunday dinner that will leave you feeling satisfied and nourished without the sodium overload.

Low Sodium Chinese Cashew Chicken

Low Sodium Chinese Cashew Chicken is a healthy and flavorful stir-fry featuring tender chicken breast, crisp vegetables, and roasted cashews. The sauce is made with low-sodium soy sauce and a combination of other ingredients to bring a balanced, savory flavor without the added sodium. This dish makes for a delicious, light option for a Sunday dinner that’s packed with protein and crunch.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1/2 cup unsalted roasted cashews
• 2 tablespoons olive oil
• 1 bell pepper, thinly sliced
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth (low-sodium)
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same skillet, add the bell pepper, onion, and garlic. Stir-fry for 3-4 minutes until the vegetables are tender.
3. In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, black pepper, and chicken broth.
4. Add the chicken back to the skillet with the vegetables. Pour the sauce over the mixture and stir to combine.
5. Let it cook for 2-3 minutes, allowing the sauce to thicken slightly.
6. Add the cashews and stir them in. Cook for an additional minute.
7. Garnish with green onions and serve hot with brown rice or steamed vegetables.

Low Sodium Chinese Cashew Chicken is a healthy yet satisfying dish that combines savory flavors with the crunch of cashews. By using a homemade sauce made from low-sodium ingredients, this dish offers a delicious alternative to the usual high-sodium takeout version. It’s a perfect Sunday meal that’s packed with protein, vegetables, and a crunchy texture, making it an all-around winner for anyone seeking a flavorful, lighter Chinese-inspired dish.

Low Sodium Chinese Shrimp with Snow Peas

Low Sodium Chinese Shrimp with Snow Peas is a light and refreshing stir-fry that’s quick to prepare and full of flavor. Shrimp and crisp snow peas are paired with a flavorful low-sodium soy sauce-based sauce, making this a perfect option for a healthy, satisfying Sunday dinner. It’s low in sodium but high in taste, offering a balance of savory, slightly sweet, and umami-rich flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup snow peas, trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon grated ginger
• 1/4 cup water
• 2 tablespoons green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
2. In the same skillet, add the garlic and cook for 30 seconds until fragrant.
3. Add the snow peas and cook for 2-3 minutes until just tender and still crisp.
4. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, black pepper, grated ginger, and water.
5. Pour the sauce into the skillet with the snow peas and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to reduce slightly.
6. Add the shrimp back into the skillet and toss everything together to coat in the sauce. Cook for an additional 2 minutes.
7. Garnish with green onions and sesame seeds, if desired. Serve hot with steamed rice or quinoa.

Low Sodium Chinese Shrimp with Snow Peas is a vibrant and nutritious dish that’s perfect for a light Sunday dinner. The shrimp and snow peas are cooked to perfection, and the homemade sauce is full of bold, balanced flavors without the extra sodium. This recipe is quick to make, yet feels indulgent with the combination of sweet, savory, and umami elements. It’s a great choice for those looking for a healthy seafood dish that’s both satisfying and full of flavor.

Low Sodium Chinese Tofu Stir-Fry

Low Sodium Chinese Tofu Stir-Fry is a hearty yet healthy dish that showcases the versatility of tofu. Stir-fried with colorful vegetables and a flavorful low-sodium sauce, this recipe is an excellent plant-based option for those looking to cut back on sodium while enjoying a delicious, satisfying Chinese-inspired meal. It’s easy to make and perfect for a Sunday meal with the family.

Ingredients:

• 1 block firm tofu, drained and pressed
• 2 tablespoons olive oil
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 onion, sliced
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (optional)
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth (low-sodium)
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Cut the tofu into bite-sized cubes. Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu and set aside.
2. In the same skillet, add the bell pepper, carrot, onion, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender.
3. Add the garlic and cook for 30 seconds until fragrant.
4. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, black pepper, and vegetable broth.
5. Pour the sauce into the skillet with the vegetables, then add the tofu back in. Stir to coat the tofu and vegetables evenly in the sauce.
6. Stir in the cornstarch mixture to thicken the sauce, cooking for 1-2 minutes.
7. Garnish with green onions and serve hot with rice or noodles.

Low Sodium Chinese Tofu Stir-Fry is a flavorful and nourishing plant-based dish that’s both satisfying and light. The crispy tofu pairs wonderfully with the fresh vegetables and savory sauce, making it an excellent option for a low-sodium, vegetarian Sunday meal. This recipe is customizable, allowing you to swap in your favorite vegetables or add more protein, making it a versatile choice for a healthy, easy-to-make dish that the whole family will love.

Low Sodium Chinese Beef and Broccoli

Low Sodium Chinese Beef and Broccoli is a classic stir-fry that combines thinly sliced beef and tender broccoli in a savory yet low-sodium sauce. By using lean beef and a carefully balanced sauce with reduced sodium, this dish keeps the rich flavor of the traditional Chinese version but makes it healthier. It’s a quick and nutritious meal perfect for a Sunday dinner.

Ingredients:

• 1 lb lean beef (flank steak or sirloin), thinly sliced
• 2 tablespoons olive oil
• 1 lb broccoli florets
• 2 garlic cloves, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon oyster sauce (low-sodium, if possible)
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening)
• 1/2 cup water
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the broccoli florets and garlic. Stir-fry for 2-3 minutes until the broccoli is bright green and slightly tender.
3. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, hoisin sauce, sesame oil, and water.
4. Return the beef to the skillet, add the sauce mixture, and stir to combine. If you prefer a thicker sauce, add the cornstarch and stir well to ensure it dissolves into the sauce.
5. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the beef and broccoli.
6. Garnish with green onions and serve immediately with steamed brown rice or noodles.

Low Sodium Chinese Beef and Broccoli is a healthier take on a beloved classic. The dish is loaded with protein and fiber, while the low-sodium sauce ensures a savory flavor without excess salt. It’s a perfect Sunday dinner that’s simple to make, light on sodium, and full of nutrition. Whether you serve it with brown rice or noodles, it’s a meal that the whole family will enjoy.

Low Sodium Chinese Sweet and Sour Chicken

Low Sodium Chinese Sweet and Sour Chicken offers the same crispy chicken and tangy-sweet sauce that you love, but with a healthier twist. By using low-sodium soy sauce and a homemade sauce that’s free from artificial additives, this dish is a flavorful option for a Sunday dinner without the excessive sodium found in takeout versions.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 1/4 cup cornstarch
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1 bell pepper, chopped
• 1/2 cup pineapple chunks (fresh or canned in juice, drained)
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons ketchup
• 1/4 cup water
• 1 tablespoon sesame oil
• 1/2 teaspoon ground ginger
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Toss the diced chicken in cornstarch, making sure each piece is evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, turning occasionally, until golden brown and crispy. Remove the chicken and set aside.
3. In the same skillet, add the onion, bell pepper, and garlic. Stir-fry for 2-3 minutes until the vegetables are tender.
4. In a small bowl, whisk together the low-sodium soy sauce, apple cider vinegar, honey, ketchup, water, sesame oil, and ground ginger.
5. Add the pineapple chunks and the sauce mixture to the skillet with the vegetables. Bring to a simmer, and cook for 2-3 minutes, allowing the sauce to thicken slightly.
6. Return the crispy chicken to the skillet, stirring to coat with the sauce. Cook for an additional 2 minutes until everything is heated through.
7. Garnish with green onions and serve hot with steamed rice.

Low Sodium Chinese Sweet and Sour Chicken is a lightened-up version of a popular takeout dish, providing all the sweet and tangy flavor without the added sodium. The crispy chicken paired with the flavorful sauce and vegetables makes this a well-rounded, satisfying meal. Perfect for a Sunday dinner, this recipe is easy to prepare and offers a healthy alternative that will leave everyone craving more.

Low Sodium Chinese Eggplant Stir-Fry

Low Sodium Chinese Eggplant Stir-Fry is a vegetarian-friendly dish that features tender eggplant cooked in a savory low-sodium sauce. With a blend of aromatic spices, garlic, and a slight kick of heat, this dish is a perfect light and satisfying option for a Sunday dinner. The eggplant soaks up all the flavors, making it a delicious and nutritious choice for anyone looking to reduce sodium intake without compromising on taste.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon chili paste or Sriracha (optional, for heat)
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth (low-sodium)
• 2 tablespoons green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced eggplant and stir-fry for about 6-8 minutes, until it starts to become tender and slightly golden.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce, sesame oil, chili paste or Sriracha (if using), black pepper, and vegetable broth.
4. Pour the sauce into the skillet with the eggplant and stir well to coat the eggplant evenly. Cook for another 3-4 minutes until the eggplant is fully tender and the sauce has thickened slightly.
5. Garnish with green onions and sesame seeds, if desired. Serve with steamed rice or noodles.

Low Sodium Chinese Eggplant Stir-Fry is a flavorful and light dish that’s perfect for a Sunday dinner or as a side dish to complement other meals. The eggplant absorbs the savory sauce, creating a rich, satisfying flavor with minimal sodium. Whether you’re a vegetarian or just looking to reduce your sodium intake, this dish is a wonderful choice that’s both healthy and delicious. It’s an excellent way to enjoy the rich flavors of Chinese cuisine without the added salt.

Low Sodium Chinese Lemon Chicken

Low Sodium Chinese Lemon Chicken is a zesty and vibrant dish that offers the perfect balance of tangy lemon and savory flavors, without the added sodium. This recipe uses lean chicken breast paired with a refreshing lemon sauce made from natural ingredients, ensuring you can enjoy a delicious meal while maintaining a low-sodium diet. It’s a light and refreshing dish, perfect for a Sunday dinner.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon ground ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon lemon zest
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. Toss the chicken pieces in cornstarch until evenly coated.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add the lemon juice, low-sodium soy sauce, honey, rice vinegar, sesame oil, chicken broth, and ground ginger. Stir and bring the mixture to a simmer over medium heat.
4. Once simmering, slowly add the cornstarch-water mixture to thicken the sauce. Stir continuously for about 2-3 minutes until the sauce has thickened.
5. Return the chicken to the skillet and stir well to coat with the lemon sauce. Cook for an additional 2-3 minutes to heat through.
6. Garnish with lemon zest and green onions before serving.

Low Sodium Chinese Lemon Chicken is a wonderfully light and flavorful dish that captures the bright taste of lemon without overwhelming sodium levels. The tender chicken paired with the sweet and tangy lemon sauce is a refreshing change from traditional Chinese dishes. It’s a great option for a Sunday dinner that’s quick to prepare and full of fresh, citrusy flavor. Serve it with steamed rice for a satisfying and healthy meal.

Low Sodium Chinese Tofu Stir-Fry

Low Sodium Chinese Tofu Stir-Fry is a flavorful and healthy vegetarian dish packed with protein-rich tofu and crisp vegetables, all stir-fried in a savory yet light sauce. By using low-sodium soy sauce and fresh ingredients, this dish provides a satisfying balance of textures and flavors while keeping sodium levels in check. It’s an ideal option for those looking for a plant-based, low-sodium meal.

Ingredients:

• 1 block firm tofu, drained and cut into cubes
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 medium carrot, thinly sliced
• 1 zucchini, sliced
• 2 garlic cloves, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (low-sodium if available)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch (optional, for thickening)
• 1/2 cup water
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crispy, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and the garlic, cooking for 30 seconds until fragrant. Add the bell pepper, carrot, and zucchini, and stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
4. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce, sesame oil, water, and cornstarch (if using).
5. Return the tofu to the skillet and pour the sauce mixture over the top. Stir gently to combine and cook for an additional 2-3 minutes, until the sauce thickens and coats the tofu and vegetables.
6. Garnish with chopped green onions and serve with steamed brown rice or quinoa.

Low Sodium Chinese Tofu Stir-Fry is a great way to enjoy a plant-based meal with all the flavors of a traditional Chinese stir-fry, but with less sodium. The crispy tofu and fresh vegetables are coated in a savory sauce that’s flavorful yet light, making this a perfect Sunday dinner for anyone looking to eat healthier without compromising on taste. This recipe is simple to make and can be served with a variety of grains to suit your dietary preferences.

Low Sodium Chinese Shrimp and Snow Peas

Low Sodium Chinese Shrimp and Snow Peas is a delightful stir-fry featuring tender shrimp and crunchy snow peas in a savory, light sauce. This dish is low in sodium but rich in flavor, thanks to the combination of fresh shrimp, crisp vegetables, and a homemade sauce that uses natural ingredients. It’s a quick, healthy, and satisfying meal that’s perfect for a Sunday dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cups snow peas, trimmed
• 1/2 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1/4 cup low-sodium chicken broth
• 1 tablespoon sesame oil
• 2 tablespoons chopped green onions (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and the sliced onion. Cook for 2 minutes until softened.
3. Add the snow peas and garlic to the skillet, stir-frying for another 2-3 minutes until the snow peas are bright green and tender-crisp.
4. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, crushed red pepper flakes (if using), and chicken broth.
5. Return the shrimp to the skillet and pour the sauce over the top. Stir gently to combine and cook for 1-2 more minutes, allowing the sauce to thicken slightly.
6. Drizzle sesame oil over the dish, garnish with chopped green onions, and serve immediately with steamed rice.

Low Sodium Chinese Shrimp and Snow Peas is a quick and healthy stir-fry that delivers both protein and vegetables in one satisfying meal. The shrimp are tender, the snow peas are crunchy, and the sauce is perfectly balanced, allowing you to enjoy the flavors of a traditional Chinese dish while keeping sodium intake low. It’s an excellent option for a Sunday dinner, light yet filling, and sure to please everyone at the table.

Note: More recipes are coming soon!