Thai Zucchini
Recipe: #28897
January 05, 2018
Categories: Side Dishes, Peanut, Thai, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Zucchini, Vegetarian Dinner, more
"An quick, easy, and healthy side dish with intriguing flavors! You can use crookneck or summer squash (or a colorful mixture) with equally good results. I don't eat nuts, but this is a great recipe even without them!"
Ingredients
Nutritional
- Serving Size: 1 (152.7 g)
- Calories 37.4
- Total Fat - 1.3 g
- Saturated Fat - 0.9 g
- Cholesterol - 0.1 mg
- Sodium - 9559.1 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 1.5 g
- Sugars - 3.4 g
- Protein - 1.9 g
- Calcium - 29.3 mg
- Iron - 0.6 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a measuring cup, whisk together the broth, rice vinegar, soy sauce and sugar. Set aside.
Step 2
In a large skillet over medium-high heat, cook garlic, ginger, and red pepper in the olive oil for 1 minute, stirring constantly.
Step 3
Add the broth mixture to the skillet, stirring well.
Step 4
Immediately add zucchini and cook, tossing frequently, for about 5 minutes or until crisp tender. Serve immediately and sprinkle with the chopped peanuts.
Tips
No special items needed.