Thai Zucchini
Created by JostLori on January 5, 2018
- Servings: 4
- Prep Time: 8m
- Cook Time: 6m
- Recipe #28897
Ingredients
- 3 teaspoons chicken broth
- 3 teaspoons rice vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon granulated sugar
- 3 garlic cloves, minced
- 3 teaspoons finely minced fresh ginger root
- Dried crushed red pepper flakes, pinch (or more, to taste)
- 10 grams coconut oil (2 teaspoons, or olive oil)
- 1 pound zucchini (about 3 medium, cut into thin rounds or strips)
- 1/3 cup dry roasted peanuts (unsalted, finely chopped(
How to Make
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Step 1: In a measuring cup, whisk together the broth, rice vinegar, soy sauce and sugar. Set aside.
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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.
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Step 3: Add the broth mixture to the skillet, stirring well.
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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.
Nutritional Facts
- 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