“Easy to make all veggie stir fry made with zucchini noodles. I am trying to cut down on the rice and bleached grains and I wanted to share the results”
I have said this before, but let me say this again: I am definitely not a chef. I just like taking pictures of the food I make. I have an upcoming trip to Los Angeles, California ( My home state!) and I really wanted to get in tip top shape before I leave. This week, I made a nice veggie stir fry.
Veggie Stir Fry
I love to make any recipe that I can try in my wok, so a stir fry is right up my alley. I have also been itching to try my spiralizer some more since I purchased it. I don’t like to have junk laying in my place if I am not using it.
Read More: Spiralizer recipe ideas
I have been working with lighting and editing my pictures, but I still cannot seem to get a great picture of this recipe. So don’t mind if it doesn’t look so great, it tasted really nice! I used fresh green beans, carrots and red peppers. It was definitely interesting working the spiralizer, I was thinking maybe in the future to get a more robust spiralizer.
I found the original recipe here at Go Dairy Free. I urge you to check out that website if you are looking for a ton of recipe ideas.
Veggie Stir FryPrint Recipe
- 1 tablespoon olive oil
- 3 cups fresh green beans, ends trimmed
- 2 cups sweet bell peppers, sliced
- 2 cups zucchini, spiralized
- 1 cup carrot, sliced thin
- 2 tablespoons honey (can sub agave nectar for vegan)
- ¼ cup low-sodium soy sauce or wheat-free tamari (for gluten-free)
- 3 cups cooked white or brown rice, for serving
- 1 tablespoon black and white sesame seeds ( chose not to)
Preheat a large sauté pan or wok over medium-high heat.
Add oil to preheated pan, then carefully add the beans, peppers, zucchini, and carrot.
Cook the vegetables for 4 to 7 minutes or until desired doneness. Add honey or agave and soy sauce or tamari to the pan and stir to combine. Let cook for 30 seconds to 1 minute.
Serve stir-fry with rice and garnish with sesame seeds