2. Vegetarian Zucchini Noodle Stir-Fry

Ingredients

• 2 large zucchini
• 2 large carrots
• 1 teaspoon oil
• 8 ounces sliced mushrooms
• 1 small head baby bok choy, chopped
• 1/2 tablespoon cornstarch
• 2 tablespoons water
• 2 cloves garlic, minced
• 1/4 cup tamari or gluten-free soy sauce*
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• 1/2 tablespoon fresh ginger, minced
• 1 cup shelled edamame
• 2 eggs (optional)
• sliced almonds
• 2 green onions, chopped

Instructions

1. Using a spiralizer, cut zucchini and carrots into noodles. Alternatively, use a vegetable peeler to make long ribbons.
2. Heat oil in a large skillet over medium heat.
3. Add bok choy, mushrooms, zucchini, and carrots to skillet, and cook for 5-6 minutes or until tender.
4. While vegetables are cooking, whisk together cornstarch, water, garlic, soy sauce, honey, red pepper flakes, and ginger in a small bowl.
5. Once vegetables are cooked, add edamame and sauce mixture to skillet. Toss to coat, and cook for 1-2 minutes, or until sauce is slightly thickened. Remove from heat.
6. Fry two eggs if using, and top stir fry with them before serving.
7. Garnish with sliced almond and green onions.

Recipe Notes

Regular soy sauce can be used if not gluten sensitive.

Recipe Source