Try this Asian dish with a twist! Zucchini noodles provide a nutritious and easy, way to make this dish a healthy family meal. Bring the markets of Eastern Asia into your kitchen with this delicious recipe that will receive a thumbs-up all around. To satisfy all diets, it’s gluten-free, nut-free, and vegan!
Ingredients:
3 zucchini squash, medium
¼ cup vegetable broth, low sodium
1 ½ tablespoon rice wine vinegar
2 tablespoons Braggs Liquid Aminos (or low sodium soy sauce)
2 tablespoons sesame oil
1 garlic clove, minced
1 teaspoon ginger, fresh, grated
1 Egyptian onion (or 2 green onions), chopped finely
2 heads bok choy, chopped
1 red bell pepper, diced
2 carrots, shredded
¾ cup bean sprouts
1 cup edamame, shelled, frozen
Directions:
1. Spiralize zucchini, set aside in bowl.
2. Combine vegetable broth, rice vinegar, and liquid aminos in a bowl, and whisk.
3. In a large saucepan. Add sesame oil, ginger, garlic, and Egyptian onion over medium heat until soft, stirring occasionally about 3-5 minutes.
4. Add vegetables, sprouts, edamame and sauce, and simmer for 5-7 minutes with the lid on, stirring consistently until soft.
5. Add zucchini to mixture and reduce to low for 5-7 minutes, stirring occasionally until zucchini is heated thoroughly (not too soft).
6. Divide evenly into four bowls. Garnish with any extra Egyptian onions and sesame seeds if desired.
Makes 4 servings (1 cup per serving).
Nutrition Facts per serving: 170 calories; 9g fat (1g sat fat, 3g mono, 3g poly, 0g trans fat); 0mg cholesterol; 17g carbohydrate (6g fiber, 8g sugar); 8g protein; 410mg sodium; 150% Daily Value (DV) vitamin A; 140% DV vitamin C; 6% DV calcium; 10% DV iron.
Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, Director of HealthBarn Foundation, co-host, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.
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