Sunday, February 16, 2014

Peanut Ginger Veggie Stir-Fry

Just delicious. 

Cooking oil ( I used coconut, but olive oil would work well too)
1/3 medium zucchini, sliced
2 garlic cloves, minced
1 large knob garlic, peeled & grated 
2 generous handfuls of baby spinach 
Dallop of smooth peanut butter 
Liquid aminos (or soy sauce)
Sesame seeds
Cayenne pepper

Heat oil in skillet on medium heat. Add garlic until just browned. Add ginger & zucchini, stir for a minute then add spinach. Once spinach leaves have wilted, add peanut butter and aminos. Stir until PB melts and becomes sauce-like. Sprinkle with sesame seeds and cayenne pepper, mix once more & serve! 

Single serving 

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