Description
Loaded with spiralized zucchini, carrots, bell peppers, and snap peas, this colorful dish is tossed in a sticky-sweet garlic ginger sesame sauce that clings to every veggie ribbon. Whether you’re in reset mode, going plant-based, or just craving something light and fresh, this stir fry delivers on flavor without the carb crash. Add crispy tofu or shredded chicken for a protein boost and make it your new weeknight favorite.
Ingredients
2 medium zucchini, spiralized
1 large carrot, spiralized or julienned
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
1 tbsp sesame oil
1 tbsp olive oil
Sticky Garlic Ginger Sauce:
3 tbsp soy sauce or coconut aminos
1 tbsp maple syrup or honey
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp rice vinegar
1 tsp cornstarch mixed with 2 tsp water (optional for thickness)
Optional Add-ins:
Crispy tofu cubes or shredded rotisserie chicken
Toasted sesame seeds and chopped green onions, for garnish
Instructions
Heat sesame and olive oil in a large skillet or wok over medium-high heat.
Sauté bell peppers and snap peas for 2–3 minutes.
Add zucchini and carrot zoodles, tossing just until slightly tender (about 2 more minutes).
In a small bowl, whisk sauce ingredients. Add to the pan and stir to coat. Simmer 1–2 minutes until glossy.
Add tofu or chicken if using, and toss everything together.
Garnish with sesame seeds and green onions. Serve hot with chopsticks for the full vibe.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Dinner
Nutrition
- Calories: ~150
- Fat: 9g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g