Recipe By: Alex
Author Alex Caspero
About AlexAlex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Her blog, Delish Knowledge, focuses on making whole-food eating deliciously simple. She lives in St. Louis, MO with her husband, running buddy and taste-tester BL. If you are interested in personal nutrition coaching, please visit her services page.
Recipe By: Alex
Author Alex Caspero
About AlexAlex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Her blog, Delish Knowledge, focuses on making whole-food eating deliciously simple. She lives in St. Louis, MO with her husband, running buddy and taste-tester BL. If you are interested in personal nutrition coaching, please visit her services page.
Ingredients
4-5 cups of spiralized zucchini
1 cup snow peas
1 cup carrots, diced
¼ cup sliced scallions
½ cup peanuts, plus more for garnish
¼ cup cilantro, plus more for garnish
2 teaspoons sesame oil
1 ½ teaspoons minced fresh ginger, divided
4 cloves minced garlic, divided
Salt/pepper to taste
1/4 teaspoon red pepper flakes (or more/less to taste)
Vegetable broth or water to deglaze the pan
2 teaspoons sesame oil
½ teaspoon ginger, minced
2-3 cloves garlic, minced
6 tablespoons vegetable broth
3 tablespoons peanut butter (or other nut butter)
1 tablespoon soy sauce (or tamari/aminos for gluten free version)
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