| Servings |
people
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Ingredients
- 1 cup zucchini noodles spiral sliced
- 1 cup beans sprouts
- 1 cup green onions sliced
- 1 cup bell pepper, red thinly sliced
- 2 tsp grapeseed oil
- 1/4 cup soy sauce OR coconut animos for gluten-free
- 2 cloves garlic grated
- 1 bunch cilantro, fresh
- cayenne pepper to taste
- 1 inch ginger grated
- lime juice to taste
- 1 packet stevia optional
- 1 Tbsp Walden Farms Peanut Butter optional
- thai hot chilies optional garnish
Ingredients
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Instructions
- Combine the coconut animos/soy sauce, garlic, half the cilantro, cayenne, ginger, lime juice, stevia, and peanut butter in a blender / magic bullet. Taste it and season appropriately until you like the flavor.
- Heat a large non-stick skillet or wok on med-high. Add the grapeseed oil to it and make sure to coat the pan.
- Add bean sprouts, red pepper and zucchini. Stir fry for 1-2 minutes while stirring consistently.
- Add the sauce and stir for 2 minutes until heated through and ingredients are coated.
- Garnish with green onion, cilantro and/or thai peppers.
Recipe Notes
If you are following an Ideal Protein protocol: One serving (half) of this recipe counts as 2 cups of select vegetables. Add 8oz of protein to make a complete meal. You could cook and add diced chicken or shrimp, or add tofu cubes.