Ingredients
For the stir-fried vegetables:
- 2 zucchini and/or yellow squash, spiralized or julienned into noodles
- 1-2 generous handfuls Chinese (Napa) cabbage, shredded
- 2 green onions, chopped
- 1 teaspoon sesame oil
For the sauce:
- 3 1/2 tablespoons natural unsweetened peanut butter
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- Juice of 1 lime
- Pinch of red chili flakes
- Freshly ground black pepper, to taste
- Water, to thin
To serve:
- Sriracha chili sauce
Instructions
- Transfer the julienned or spiralized zucchini to a colander and toss with a pinch of salt. This will extract any excess moisture. Let them sit for about 15 minutes (just enough time for the salt to extract the moisture). Then place the zucchini noodles on a clean kitchen towel, roll up, and gently squeeze to release the extra moisture. Alternatively, press with paper towels.
- Meanwhile, chop the cabbage and green onion. Set aside.
- In a small bowl, add the dressing ingredients (peanut butter, maple syrup, garlic, soy sauce, lime juice, chili flakes and pepper). Mix to combine. Add a little water to thin to desired consistency (1-2 tablespoons). Set aside.
- Heat the tabletop glass-ceramic grill (or non-stick wok) to medium-high (for the LeMax level 9 for 5 minutes, then reduce heat to level 7).
- Brush the surface with sesame oil. Transfer the cabbage and green onion to the grill and stir-fry for 2-3 minutes, until tender. Add the spiralized zucchini and cook for 2-3 minutes until starts to soften.
- Gently fold in the peanut sauce, in small amounts until reaches the desired for consistency.
- Transfer to a plate and drizzle with optional Sriracha chili sauce. Enjoy!
Nutrition
Notes
- I like to use all natural crunch peanut butter for this recipe, since I like the added crunch. Smooth peanut butter would typically used for a peanut sauce. Both taste great!