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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!

Sheri Glackin


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

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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