3.) Zucchini Noole Stir Fry With Black Pepper Sauce
The beauty of stir-fry is that it uses high heat and short cook times. Use any vegetables you have waiting in your fridge and tie it all together with this peppery sauce. We love using spiralized zucchini, but any noodles or veggies will work!
Ingredients:
For the stir-fry
3 medium zucchini, spiralized (squeeze out some of the liquid with paper/kitchen towels)
4 carrots, peeled and sliced
2 bell peppers, thinly sliced
1 cup snow peas (or snap peas, or broccoli)
1 green onion, sliced
2-3 Tbsp fresh cilantro (optional)
coconut oil
For the sauce:
½ cup gluten free tamari (or soy sauce or coconut aminos)
¼ cup water
1 Tbsp rice vinegar (or cider vinegar)
1 Tbsp pure maple syrup or honey (optional)
½ tsp black pepper (or more, to taste)
½ tsp toasted sesame oil (optional)
2 cloves garlic, minced
2 tsp fresh ginger, finely minced
1 Tbsp arrowroot powder (can use 1 Tbsp cornstarch instead)
Directions:
Mix up the sauce ingredients in a small bowl or liquid measuring cup. Taste sauce and add additional black pepper or syrup as desired.
Heat a large pan over medium-high heat. Add a little coconut oil (about 1 Tbsp) to the pan and heat.
Add the carrots and bell peppers to the pan. Cook over medium-high heat for 3-4 minutes.
Add snow peas, green onion and zucchini noodles and cook 2-3 minutes longer.
Stir in the sauce and continue to stir while the sauce thickens (this should only take a minute or two). Immediately remove from heat and serve with fresh cilantro, if desired.