Spiralized Vegetable Stir Fry
Ingredients
The vegetables
-
3
pieces
zucchini and/or yellow squash (spiralized into noodles)
-
1
cup
chopped Napa cabbage
-
¼
cup
chopped red or green onion
The sauce
-
1
tablespoon
sesame oil
-
3 to 4
tablespoons
creamy nut or seed butter (cashew or almond butter)
-
½ – 1
teaspoon
red chili flakes
-
2
tablespoons
tamari (GF soy sauce) or coconut aminos
-
1
teaspoon
agave nectar (optional)
-
1
teaspoon
garlic (minced)
-
¼
teaspoon
five spice Asian seasoning
-
1
dash
sea salt
-
to taste
black pepper
Optional toppings
-
to taste
Asian chili sauce (gluten free)
Instructions
- Spiralize the zucchini and squash, then press excess water from the zucchini.
- Chop the cabbage and red onion and set aside.
- Heat a wok or skillet to medium-high heat and add the creamy nut butter, sesame oil, tamari, garlic, and chili flakes.
- Mix the ingredients until melted and combined.
- Add the onion and cabbage, cooking for 1-2 minutes.
- Add the zucchini noodles and remaining seasoning, stir-frying until cooked but not soggy.
- Remove from heat and garnish with additional toppings if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
200
Total fat
13g
Total carbohydrates
12g
Total protein
7g
Sodium
600mg
Cholesterol
0mg
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