Zucchini Noodle Cashew Stir Fry

• Vegetarian
• Gluten free

• Produce

  • 4 Carrots, medium
  • 2 cloves Garlic
  • 2 Red bell peppers, large
  • 8 oz Snow peas
  • 1/2 Yellow onion
  • 2 Zucchini, large

• Condiments

  • 1 tbsp Hoisin sauce
  • 1/4 cup Soy sauce, dark
  • 1 tsp Sriracha sauce

• Baking & Spices

  • 2 tsp Arrowroot powder
  • 1 tbsp Brown sugar, dark

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 1/2 tsp Sesame oil

• Nuts & Seeds

  • 1 cup Cashews

Found on tablefortwoblog.com

Description

Directions

• In a small mixing bowl, whisk together the ingredients for the sauce and set aside.
• Add 1/2 tablespoon of cooking fat (olive oil, vegetable oil, etc.) in a large skillet over medium high heat. Once the oil is hot, add onion, garlic, and carrots. Saute until fragrant and carrots have slightly softened, about 5 minutes.
• Add the spiralized zucchini, bell peppers, and snap peas to the pan and using tongs, toss everything together. Lower the heat to medium.
• Pour the sauce all over the ingredients and let sauce thicken for 3-5 minutes. Gently toss everything together in the sauce. Add 2/3 cup of chopped cashews to the skillet and toss again.
• Evenly divide into two bowls or plates and top with the remaining 1/3 cup of chopped cashews.