From our friends at Cotter Crunch
Spice things up
with this stir fry recipe made with spiralized
veggies! This easy vegetable stir fry has a cashew satay
sauce that is simply delicious. A one-pan dinner that takes just 20
minutes to make. Gluten-free, Paleo, and vegan friendly.
Healthy satay with spicy cashew sauce and spiralized vegetables; all in a stir
Prep Time: 12 min
Cook Time: 6 min
Total Time: 18 min
2 -3 zucchini and/or yellow squash (spiralized into noodles)
2 handfuls of chopped napa cabbage (more if you want more veggies)
1 shallot or 2 – 3 tbsp chopped red onion
1 tbsp sesame oil
2 -3 tbsp creamy cashew butter or tahini works too –> adjust
according to how much zucchini you use.
1/2 to 1 tsp red chili flakes
2 tbsp tamari or gluten free soy sauce (add more if you like salty)
1 tsp agave nectar (or honey if you are not vegan)
1 tsp garlic (minced)
1/4 tsp five spice asian seasoning
dash of sea salt
black pepper to taste
Spiralize your zucchini and squash. Clean and dry. Chop your cabbage
and red onion.
Heat a wok or skillet to medium high or high and add in your cashew
butter (make sure it’s smooth and melted or creamy), sesame oil, tamari,
garlic, and chili flakes.
Mix all together.
Toss in your veggies and remaining ingredients and seasoning,spices.
Stir fry all together for a few minutes until veggies are cooked and
coated but not soggy.
Remove and garnish with more chili flakes and black pepper if desired.
Great with chicken or beef or shrimp! Or by itself!