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!
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
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.
– Collaboration with Callia, Eve and Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.