Stir Fry Vegetables


Serving Size:
3/4 cup per serving

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian
  • Heart Healthy
  • Higher Potassium


  • 1 medium green pepper bell
  • 1 medium red bell pepper 
  • 3/4 cup fresh sliced mushrooms
  • 1/2 medium tomato
  • 1 medium celery stalk
  • 1/2 small onion
  • 1 garlic clove
  • 2 tablespoons canola oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon red wine vinegar
  • 1/2 cup canned sliced water chestnuts


  1. Slice green and red peppers and celery. Chop onion. Crush garlic clove. Cut tomato half into 4 pieces.
  2. In large skillet, heat oil. Add green pepper, red pepper, mushrooms, celery, onion, garlic, sugar, oregano, salt and pepper.
  3. Stir-fry over medium-high heat until peppers are crisp tender.
  4. Add vinegar, tomato and drained water chestnuts. Cook until heated thoroughly. 

Helpful hints

  • One tablespoon of reduced-sodium soy sauce can be used instead of the salt. 
  • Choose a firm tomato. Can substitute 4 to 6 cherry or grape tomatoes, sliced in half.

Nutrients per serving

Calories 103

Protein 2 g

Carbohydrates 8 g

Fat 7 g

Cholesterol 0 mg

Sodium 158 mg

Potassium 260 mg

Phosphorus 38 mg

Calcium 18 mg

Fiber 2.3 g

Renal and renal diabetic food choices

  • 1-1/2 vegetables, medium potassium
  • 1 fat

Carbohydrate choices


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