Korean BBQ zoodle stir-fry


Dinner tonight, January 6, 2016
Tasty and great vegan dish, to be carefull with the hot sauce .
2-3 servings
  • 2-3 large Raw Zucchini, spiral cut
  • 2 cups Brussels Sprouts, halved
  • 2 cups Broccoli, florets
  • 1 ½ cups Broccoli Slaw Mix, shredded broc. carrots & purple cabbage
  • 6-8 White Button Mushrooms, quartered
  • ½ cup Korean BBQ Sauce, (recipe coming soon!)
  • ¼ cup Onion, diced
  • 1 tablespoon Oil, coconut or olive oil recommended
  • 2 Spring Onions, diced
  • 2 cloves Garlic, minced
  • Salt & Pepper, to taste
  • ¼ Avocado, thinly sliced to top
  • Hot Sauce, to top
1) Sautee onions and garlic for 1 minute in oil in a large skillet over a medium heat.
Add in sprouts halved, flat side down to brown up for about 6 minutes.
Add in your remaining vegetables (minus zoodles) and cook till tender, about 5 minutes.
Once everything is cooked through, mix in your sauce and turn off the heat.
Let sit while you assemble your bowl. Start with a base of raw zucchini spiral cut. I did about 1-2 per serving.
Evenly divide your Korean bbq stir-fry and top with avocado slices, hot sauce and sesame seeds (optional).

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