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.