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Asian Zucchini stir fry Recipe

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This recipe for Asian Zucchini stir fry, by , is from MANGIARE BENE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sheri Glackin

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup low-sodium soy sauce
1/4-1/2 jalapeno pepper, chopped (remove seeds for less heat)
1 1/2 Tbs. unseasoned rice vinegar
1 Tbs. palm sugar (or stevia)
1 tsp. plus 1 Tbs. sesame oil
1/2 sweet onion
1 Tbs. minced fresh garlic
1 large red pepper, julienned
1 cup snow peas, thinly sliced on the bias
1 cup shredded carrots
2 packed cups baby spinach
3 medium zucchini, spiralized
12. oz cooked protein of choice (thinly sliced chicken, steak, or shrimp)
1/2 c chopped cilantro for garnish

Directions:
Directions:
1. Combine soy sauce, jalapeno, palm sugar or stevia, and 1 tsp. sesame oil with immersion blender or in blender, blend until smooth.

2. Heat remaining sesame oil in large saute pan over medium heat. Add onion and saute 3 minutes. Add ginger and garlic, saute 1 minute. Stir in red pepper, snow peas, and carrots, saute 2 minutes

3. Stir in spinach for 30 seconds, then add zucchini. Cook stirring occasionally, 2 minutes. Add protein a pour sauce over contents. Cook 2 minutes or until everything is hot and veggies are tender-crisp. Garnish with cilantro.

Personal Notes:
Personal Notes:
314 cal;pro 12g; total fat(4g sat fat); 23 carbs; 5 g fiber; 14g sugar

 

 

 

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