Description
A delicious and healthy stir-fry using spiralized zucchini noodles and a variety of fresh vegetables.
Ingredients
Scale
- 6 medium zucchinis (approx. 1500 g)
- 1 tsp sesame oil
- 4 carrots (peeled and chopped into thin diagonal slices)
- 4 cloves garlic (minced)
- 6 stalks green onion (chopped)
- 2–3 cups cabbage (thinly sliced (napa, savoy or sui choy))
- 1 tsp coriander
- 1 tsp ginger
- 3 tbsp soy sauce (use tamari or coconut aminos for gluten-free)
- 3 tbsp hoisin sauce (use gluten-free such as Joyce Chen, if needed)
- 2 tbsp roasted red chili paste
- 3 tbsp vegetable broth
Instructions
- Spiralize the zucchini, place in a colander, sprinkle with salt and set aside. Let it sit for 10 minutes then place all the zoodles in a dish towel, wrap up the edges and thoroughly squeeze out all the excess water. Do not skip this step!
- Make the sauce by whisking together the soy sauce, hoisin sauce, red chili paste and vegetable broth. Set aside.
- Heat the sesame oil in a large, non-stick skillet over medium high heat.
- Add the carrots and garlic and sauté for 5-10 minutes, stirring.
- Add the green onion and cabbage and continue cooking until the cabbage is wilted.
- Stir in the coriander and ginger.
- Add the zucchini noodles and sauté for approximately 5 minutes.
- Stir in the sauce and serve right away.
Notes
- This dish is great served immediately and can be customized with additional vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg