January 05, 2018
Dinner, Side Dishes, Nuts/Seeds,
Peanut, Vegetables, Thai, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Zucchini more
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"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!"
In a measuring cup, whisk together the broth, rice vinegar, soy sauce and sugar. Set aside.
In a large skillet over medium-high heat, cook garlic, ginger, and red pepper in the olive oil for 1 minute, stirring constantly.
Add the broth mixture to the skillet, stirring well.
Immediately add zucchini and cook, tossing frequently, for about 5 minutes or until crisp tender. Serve immediately and sprinkle with the chopped peanuts.
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