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Zucchini Stir Fry

May 23, 2016

Zucchini Stir Fry
Paula Nemzek for KCTS 9 Cooks

We attempted to recreate pad Thai using zucchini as the noodles. Not pad Thai at all, but a delicious stir-fry we’ll be making again for a quick, healthy meal. Instead of the egg (or in addition to), this dish would be great with shrimp, chicken or tofu.

Serves 2 to 3

  • 2 large eggs
  • 1/2 to 3/4 cup roasted salted peanuts, roughly chopped
  • 2 tablespoons olive or peanut oil
  • 2 cloves garlic, minced
  • 1 medium shallot, minced
  • 1 tablespoon coconut flour
  • 2 tablespoons roughly chopped cilantro, divided
  • 2 medium zucchinis, run through a spiral slicer to make “noodles“

Soy-Lime Sauce

  • 2 tablespoons freshly squeezed lime juice (juice of one medium lime)
  • 1 tablespoon fish sauce
  • 1/2 tablespoon soy sauce
  • 1 to 2 tablespoons chili garlic sauce or sweet chili sauce
  • 1 teaspoon honey

Scramble the eggs, cut into thin ribbons and set aside.

Place all of the ingredients for the sauce into a bowl, whisk together, adjust seasoning to taste, and set aside.

In a large skillet over medium heat, add in oil, garlic and shallots. Cook for about one to two minutes, stirring frequently, until shallots begin to soften. Add in coconut flour and the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for two to three minutes or until sauce is reduced and thick. It will be pasty; the zucchini will add moisture later.

Once the sauce is thick, add in the zucchini noodles and half the cilantro and stir to combine thoroughly.

Cook for about two minutes, or until zucchini softens (taste for doneness) and then add in the scrambled eggs and chopped peanuts. Cook for about 30 seconds, tossing to fully combine.

Serve, garnished with remaining cilantro leaves.

Cook’s note: When you run the zucchini through a spiral slicer, you may want to do a few rough chops with a knife so you don’t end up with yard-long noodles!



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