Satay Style Spiralized Vegetables Stir Fry

Spice things up with this fry direction created with spiralized veggies! This simple vegetable stir fry includes a cashew satay sauce that's merely delicious.  A one-pan dinner that takes simply twenty minutes to create. Gluten-free, Paleo, and vegetarian friendly. i'm pretty certain I’ve spiralized and riced on the subject of each vegetable lately, as well as celery root. euphemism I even tried spiralizing eggplant. that wasn’t the best plan. Don’t worry although, this spiralized veggies fry bowl is really simply a band of zucchini and yellow squash.

This vegetables fry contains nutrient wealthy veggies like cabbage, zucchini, onion, and peppers. These veggies are are all choked with flavor, fiber, and may conjointly facilitate loosen up an important dish by swapping them out for grains. will that build sense? and they all absorb that satay vogue sauce making major pizazz for your style buds.

INGREDIENTS

• 3 zucchini and/or yellow squash (spiralized into noodles)
• 1 cup chopped Napa cabbage (more if you want more veggies)
• 1/4 c chopped red or green onion
• 1 tbsp sesame oil
• 3 to 4 tbsp creamy nut or seed butter (Cashew butter or almond butter. Adjust according to how much zucchini you use).
• 1/2 to 1 tsp red chili flakes
• 2 tbsp tamari or gluten free soy sauce
• 1 tsp agave nectar (optional)
• 1 tsp garlic (minced)
• 1/4 tsp five spice Asian seasoning
• dash of sea salt
• black pepper to taste
• optional topping – Asian chili sauce (gluten free)

INSTRUCTIONS

1. Spiralize your zucchini and squash. Clean and press excess water from zucchini with paper towel. See notes for presenting watery spiralized vegetables and zoodles!
2. Next, chop your cabbage and red onion. Set aside.
3. Heat a wok or skillet to medium high or high and add in your creamy nut butter. (Make sure it’s smooth or slightly creamy beforehand), sesame oil, tamari, garlic, and chili flakes.
4. Mix all together and let is melt in pan on medium to medium low, until combined.
5. Toss in your onion and cabbage and stir fry on medium high for 1-2 minutes.
6. Add in your zucchini noodles and remaining seasoning and spices.
7. Stir fry all together for a few minutes until veggies are cooked and coated but not soggy. Remove and garnish with more chili flakes, cilantro, green onion, Thai pepper,  splash of lime juice if desired. Drizzle with optional asian chili sauce for a nice kick!
8. Great with cooked chicken or beef or shrimp! Or by itself! Keeps well in fridge in airtight container for up to 3-4 days.

Based on the recipe from HERE