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Asian “Noodle” Stir-Fry
Prep: 15 minutes
Cook: 6 minutes • Serves: 2
3medium carrots
1 small daikon radish
1 tablespoon avocado oil
1 tablespoon chili garlic sauce
1-1/2 teaspoons grated peeled fresh ginger
2 green onions, sliced
1-1/2cups sliced shiitake mushrooms
1-1/2 cups sugar snap peas
1/8teaspoon salt
1 teaspoon sesame oil
2 tablespoons chopped dry roasted peanuts
Sliced fresh basil leaves for garnish (optional)
1 small daikon radish
1 tablespoon avocado oil
1 tablespoon chili garlic sauce
1-1/2 teaspoons grated peeled fresh ginger
2 green onions, sliced
1-1/2cups sliced shiitake mushrooms
1-1/2 cups sugar snap peas
1/8teaspoon salt
1 teaspoon sesame oil
2 tablespoons chopped dry roasted peanuts
Sliced fresh basil leaves for garnish (optional)
1. Cut carrots and daikon on largest holes of box grater, mandolin-style grater or spiralizing tool.
2.In large skillet, heat avocado oil over medium heat. Add chili garlic sauce and ginger; cook 1 minute, stirring frequently. Stir in green onions, mushrooms and snap peas; cook 2 minutes, stirring frequently. Stir in carrots, daikon and salt; cook 2 minutes, stirring frequently.
3.Remove skillet from heat; stir in sesame oil. Serve topped with peanuts and basil, if desired.
Approximate nutritional values per serving:
259 Calories, 14g Fat (2g Saturated), 0mg Cholesterol,
399mg Sodium, 28g Carbohydrates, 8g Fiber, 7g Protein
