Tonight's dinner is modified slightly from a recipe on the Nourishing Home blog, http://thenourishinghome.com/2014/04/stir-fry-veggie-zoodles/. The grocery store didn't have pea pods, so I doubled the broccoli, and I left out the red peppers, since they are nightshades.
INGREDIENTS
3 medium to large zucchini
2 Tbsp sesame oil (or olive oil)
5 green onions (scallions), diced (include whites and some green parts)
2 cloves garlic, minced
2 carrots, peeled and cut into matchsticks
6 oz. snap peas
2-3 small heads book choy (chop and divide stem from leaves)
2 cups broccoli florets
1 red pepper, sliced in strips
1 cup sliced mushrooms
1/2 tsp fresh grated ginger, or 1/8 tsp ground ginger
Salt and pepper to taste
Coconut aminos
COOKING INSTRUCTIONS
Using a spiralizer or a julienne peeler, make zucchini noodles, also called Zoodles. Set aside.
Cut and slice remaining vegetables as noted above, making sure to keep the ingredients separate from each other.
Heat a wok or large sauté pan over medium high heat. Add oil, diced green onions, and garlic. Cook, stirring constantly, until garlic becomes fragrant, about one minute.
Add carrots, snap peas, and book choy stems. Sauté about 2 minutes, stirring constantly. Then cover so can steam for about 2 more minutes.
Add book choy leaves, broccoli, red pepper, and mushrooms. Sauté, uncovered and stirring constantly, until broccoli begins to soften slightly (about 2-4 minutes).
Add zucchini noodles and 1-2 Tbsp coconut aminos. Stir, then cover and allow noodles to steam cook to desired consistency (about 2-4 minutes).
Remove cover. Season with ginger, salt, and pepper. Toss well, and serve immediately.
Nutritional information: 8 servings, per serving = 83 calories, 4g fat (1g saturated, 2g monounsaturated, 2g polyunsaturated), 0mg cholesterol, 90mg sodium, 10g carbs, 3g dietary fiber, 4g sugars, 3g proteins
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