This healthy Ginger Garlic Zucchini Noodle Stir Fry makes a perfect side dish. Add some cashews or tofu and it makes a perfect meal!
There are a few cuisines that I seem to always gravitate towards. They are mainly Mexican, Thai, and Indian. Of course I love other cuisines too, which you will see me creating recipes for. When I go out to eat, you will usually see me eating one of the above. It’s probably because they are likely to be vegan and gluten free friendly. Of course, always check the ingredients with the server or chef because many Thai restaurants use fish sauce (depending upon the type of curry or dish), many Mexican restaurants use lard, and many Indian restaurants use ghee and yogurt. Luckily, the restaurants I frequent do not.
One meal that I love is stir fry. I posted a Tofu and Pepper Stir Fry for Chinese New Year last year. I don’t know how authentic it was to Chinese cuisine, but it sure was tasty! Now that I have a spiralizer, I thought why not make a Ginger Garlic Zucchini Noodle Stir Fry. This makes for a good side dish. If you add roasted cashews or tofu, it could serve as a main dish as well.
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Ginger Garlic Zucchini Noodle Stir Fry
- 2 tablespoons + 2 teaspoons low sodium gluten free tamari
- 4 teaspoons brown rice vinegar
- 4 teaspoons brown sugar
- 2 tablespoons toasted sesame oil
- 1 teaspoon finely chopped serrano
- 4 cups mixed vegetables – I used broccoli, green beans, sugar snap peas, red bell pepper, green bell pepper, shitake mushrooms, water chestnuts, baby corn, yellow onions
- 1 clove garlic, minced
- 2 teaspoons minced ginger
- 4 cups spiralized zucchini noodles
- 1 cup spiralized carrot noodles
- Mix brown sugar, tamari and brown rice vinegar in a bowl. Either let sit or whisk until sugar dissolves. (If you are in a hurry, you can heat the tamari and brown rice vinegar until warm, pour over the sugar, and the sugar will dissolve faster.)
- Heat sesame oil in a pan and add serrano pepper and mixed vegetables. Cook until crisp tender. Add garlic, ginger, and brown sugar mixture. Cook for 30 seconds more.
- Add zucchini and carrot noodles. Cook until tender.
*Additional toppings: sesame seeds, roasted cashews, tofu